Name: Two-Bean and Corn Salad
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

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

Steps

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.