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06-09 Bean & Corn Salsa/Salad

This fresh, yummy salsa can be served as a salad or as a salsa with a side of tortilla chips.
It is great for a potluck, picnic or snack. When serving as a salad, drain before serving.
Chips with melted cheese or small quesadillas would be great with it as a salsa.
It makes A LOT so be prepared...

Combine in large bowl:
1 can/15 oz black beans, drained and rinsed
1 can/15 oz red beans, drained and rinsed
1 can/15 oz great northern (white) beans, drained and rinsed
(feel free to experiment with other beans)
1 - 1 1/2 c frozen corn
3 green onions, chopped
2 colored bell peppers, chopped small
Set Aside.

In small bowl, whisk together:
1/3 c canola oil
1/2 -1 c combination of fresh medium/mild salsa and a fruity salsa like Mango
1/4 c sugar
2-3 T cider vinegar
2 garlic cloves, minced or crushed
1/2 t gr. cumin
salt and pepper
Pour over bean mix, stir well and chill about 30 minutes.
Garnish with cilantro before serving.

If you want to use dry beans, place at least 1/2 c dry beans, cover with water and soak 3-4 hours or overnight. Drain and rinse the beans. Place in a saucepan covered by 2 inches of water and bring to a boil. Reduce to simmer for 1 - 1 1/2 hours until beans are soft. Drain and rinse. Cool. Put any unused beans in container in freezer for later use.
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