Corn and Bean Salad with Curtis' Chili Dressing

• Whole kernels from 4 ears of corn
• 1 cup cooked red beans
• 1 cup cooked black beans
• 1 cup cooked pinto beans
• 1 cup cooked garbanzo beans
• 2 medium tomatoes, diced
• 1 bunch green onions, chopped
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 small head lettuce, shredded
• 1/4 cup rice wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• 1/2 Vidalia onion, chopped fine

1. In a large bowl combine salad ingredients.
2. In a small bowl whisk together dressing ingredients, toss with salad.
3. Refrigerate for at least 2 hours before serving.

kernels from, beans, black beans, pinto beans, beans, tomatoes, green onions, red bell pepper, yellow bell pepper, head lettuce, rice wine vinegar, olive oil, chili powder, ground cumin, garlic, vidalia onion

Taken from www.foodnetwork.com/recipes/corn-and-bean-salad-with-curtis-chili-dressing-recipe2.html (may not work)