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Recipe courtesy of Curtis Aikens

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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.

My Private Notes

Name: Corn and Bean Salad with Curtis' Chili Dressing
Yield: 4 servings
Ingredients: 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; 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