Southwestern Two-Bean Salad

Another recipe from my cousin Kristin.  Super yummy salad, perfect for summer BBQ's!  Loads of protein, fresh flavors and gluten-free!

Enjoy!
Kirsten

PS: The recipe comes from the Pampered Chef "The Great Outdoors" cook book.

SOUTHWESTERN TWO-BEAN SALAD

Dressing:

1/2 cup white vinegar
1/4 vegetable oil
1 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Salad:

2 - 15 ounce cans pinto beans, drained and rinsed
1 - 15 ounce can black beans, drained and rinsed
1 - 15 1/4 ounce can whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup finely chopped red onion
2 fresh jalapeno peppers, seeded and finely chopped (1/4 - 1/3 cup)
1/4 cup snipped fresh cilantro

1)  For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl and set aside.

2)  For salad, place drained and rinsed beans in a large bowl.  Add all other salad ingredients and toss until mixed.

3)  Add dressing to bean mixture and mix gently.  Cover and refrigerate 2-3 hours to allow flavors to blend.

NOTES:

~The recipe calls for 1 tablespoon of sugar, but we use only 1/2 a tablespoon and it's plenty sweet.