Corn and Bean Salad with Curtis' Chili Dressing

Yield:
4 servings
Level:
Easy
Ingredients
  • For the salad:
  • Whole kernels from 4 ears of corn
  • 1 cup cooked red beans
  • 1 cup cooked black beans
  • 1 cup cooked pinto beans
  • 1 cup cooked garbanzo beans
  • 2 medium tomatoes, diced
  • 1 bunch green onions, chopped
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 small head lettuce, shredded
  • Chili Dressing:
  • 1/4 cup rice wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1/2 Vidalia onion, chopped fine
Directions
  • In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.


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