I adapted this from a salad I saw done on Grillin' and Chillin' (Food Network) back in '98. It's perfect for picnics and barbecues, easy to fix, and can be done ahead. I also like it combined with cooked beef or turkey in a large burrito.
Serves: 4

1 tablespoons white wine vinegar
1/2 teaspoon sugar or honey
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon lime juice
3 tablespoon olive oil
Kosher salt and fresh ground pepper -- to taste
1 can pinto beans (15-1/2 opz.) -- rinsed and drained
Kernels cut from 2 medium ears fresh white or yellow corn
2 green onions with tops -- chopped
1 frresh or canned serrano or jalapeno chile -- chopped
1 roasted red bell pepper -- chopped
Chopped fresh ciilantro or parsley to taste

DRESSING: In a small bowl, combine all the dressing ingredients. Mix well, taste and adjust seasonings, and set aside.

SALAD: In a medium bowl, gently mix beans, corn, green onions chile and red pepper. Drizzle dressing over the salad and toss gently. Cover and chill at least 2 hours.

Garnish with chopped cilantro and serve on lettuce leaves if desired.

Copyright 2018 Carol Stevens, Shaboom's Kitchen, All Rights Reserved