Two-Bean and Corn Salad

Name: Two-Bean and Corn Salad
Yield: Makes 8 Servings
Ingredients: 1/3 cup olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon ground cumin; 1 15 1/2-ounce can Great Northern beans, rinsed, drained; 1 15 1/2-ounce can black beans, rinsed, drained; 3 celery stalks, chopped; 2 cups frozen corn kernels, thawed; 1 medium-size red bell pepper, chopped; 1 cup chopped red onion; 1/3 cup chopped fresh cilantro; 2 small jalapeño chilies, seeded, chopped

By Sandy Ercolano of Ridgewood NJ

July 31, 2001

Recipe notes