Summer Bean Salad

Dressing:

3 cloves garlic, minced

3 tbsp. extra-virgin olive oil

3 tbsp. balsamic vinegar

Combine all dressing ingredients in a small jar with a good fitting lid.

Shake vigorously to blend; set aside.  Meanwhile, combine salad ingredients in a large bowl:

Salad:

1 can (15 oz.) black beans, rinsed and drained

1 can (16 oz.) dark red kidney beans, rinsed and drained

1 can (15 oz.) garbanzo beans, rinsed and drained

1 c. frozen corn, rinsed to thaw (see tips)

1 c. diced red onion

1 c. diced celery

½ c. roasted red or yellow bell pepper, diced

1 c. diced ripe tomato, or quartered cherry tomatoes

1 c. crumbled Feta cheese

Freshly ground black pepper, to taste

Pour dressing over salad ingredients; toss lightly.   Serve over a bed of crisp greens for a complete, and healthy main course salad. 

Kitchen Kimberley's Tips:

For extra flavor, use one can of 'Mexicorn' instead of frozen corn. Mexicorn has added red and green bell peppers for sweetness. Better yet, leftover grilled corn on the cob would be fabulous in this salad. Simply cut it from the cob to add authentic summer flavor to this dish!

• Find jars of roasted red or yellow bell peppers in any grocery store, on the pickle aisle.
• Feta cheese can be served on the side, if desired.