This is no ordinary bean salad -- it brings into play all the sunny flavors and colors of the season: the yellow cheer of fresh corn, the sweet crunch of red bell peppers, and the bright green hit of cilantro.

Ingredients SALAD: · 3 15-ounce cans beans (choose a variety from garbanzo, red kidney, white kidney, black, and pinto) · 1 cup corn, fresh or frozen, cooked and cooled · 1/2 red pepper, chopped · 2 slices red onion, chopped · 1/4 cup chopped fresh cilantro

VINAIGRETTE: · 6 tablespoons olive oil · 2 tablespoons balsamic vinegar · 1 teaspoon Dijon mustard · Salt and pepper to taste Instructions 1. Drain and rinse the canned beans, then place them in a large bowl. Add the corn, red pepper, red onion, and cilantro and stir. 2. Next, prepare the vinaigrette. Measure the olive oil, vinegar, and mustard into a jar. Screw on the lid tightly and shake the dressing well. Add salt and pepper to taste. 3. Pour the vinaigrette over the beans a little at a time and mix to coat. Add enough vinaigrette to suit your taste. Refrigerate the salad until you are ready to serve. Serves 8 to 10.