Recipe information
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
Need to make a substitution?
Preparation
Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.