Corn and Bean Salad

My kids like this salad because they can pick out the ingredients they don't like. I like it because it tastes surprisingly refreshing on a hot summer day. 

Salad:

1 can black beans

1 can garbanzo beans

1 can kidney beans

2 cups frozen corn (cooked and cooled)

1/4 cup fresh cilantro or parsley, chopped

1 tsp ground cumin

1/4 cup red onion, chopped

Vinaigrette:

2 Tbs lemon or lime juice

1/2 cup red wine vinegar

1/2 cup olive oil

2 tsp sugar

Salt and pepper to taste

1. Rinse beans really well in cold water.
2. Add corn, cilantro/parsley and red onions.
3. Combine cumin, salt, sugar and pepper in red wine vinegar and lemon/lime juice. Whisk in olive oil.
4. Toss vinaigrette and bean mixture. Chill.
5. Bring to room temp before serving -- it really does taste better when it's not cold.