what's for dinner tonight {bean&corn salad}.

this is the *perfect* summer salad. it makes a huuuuge batch and is a healthy source of veggies and fiber. nick&i love it with fish, sandwiches, barbeque chicken... and honestly, on a day i've made it, we usually get in bed at night to watch "friends", each with bowls of this yummy salad :)

some of our best friends' mom makes this amaaaazing bean salad that i decided one day i needed to try to recreate. with a couple of attempts, i was able to make something that suited my fancy. this really is super delish.

i'll stop talking about it and just give you the recipe:

bean&corn salad

* 1 can dark red kidney beans

* 1 can light red kidney beans

* 2 cans cannellini beans (you could add a can of garbanzo beans instead of a second can of cannellini, but i prefer the cannellini; they are super creamy and just really yummy!)

* 1 can black beans

* 1 can corn

* 1 green pepper, diced

* 1/2 large red onion, diced

* 1/3 c. fresh cilantro, chopped finely

dressing:

* 1/2 c. white vinegar

* 1/2 c. canola oil

* 1/2 c. white sugar

* 1/2 T. garlic salt

* 1/2 T. salt

* 1/2 T. black pepper

* 1/2 T. ground cumin

- rinse and drain beans and corn. place in a large bowl (we use a huge tupperware bowl with a cover to keep right in the fridge!)

- prepare veggies and cilantro, add to bean&corn mixture. set aside.

- mix dressing ingredients, whisk well (i know it sounds like a lot of salt and other seasonings, but trust me... you're flavoring a whole lotta beans, and i like things well seasoned!). pour dressing over beans, cover and refrigerate for at least an hour to allow flavors to marinate.

serve, enjoy, and bring to your next bbq :)