Corn and Bean Salad with Lime Dressing

Makes 10 servings

Prep Time: 15 min.

Ingredients:
2 Tablespoons extra-virgin olive oil
1/2 cup lime juice
1/4 teaspoon freshly ground pepper
1 teaspoon cumin
2 large cloves garlic, minced
I can (11 ounces) corn, drained
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) navy beans, drained and rinsed
1/2 cup chopped red onions
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/4 cup hopped cilantro
2 Tablespoon shopped fresh parsley
2 Tablespoon minced scallions
Salt (to taste)
Freshly ground pepper (to taste)

Cooking directions:
1) In a small jar, combine olive oil, lime juice, pepper, cumin, and garlic. Shake to mix and set aside.
2) In a large bowl, combine corn, kidney beans, black beans, navy beans, red onions, red bell pepper, green bell pepper, cilantro, parsley, scallions, salt, and pepper.
3) Add dressing and stir to mix.
4) Let stand at least 1 hour to allow flavors to blend.
5) Cover and refrigerate until ready to serve.
6) Adjust seasonings with salt and pepper.

Kitchen Tip:
If you want more flavor, add or 2 more teaspoons of cumin. However, if you prefer a milder flavor, use basil in place of cumin.