Two Bean and Corn Salad

 

1⁄3 cup olive oil

2 T. balsamic vinegar

1 tsp. ground cumin

1 (15 1/2 ounce) can great northern beans, rinsed, drained

1 (15 1/2 ounce) can black beans, rinsed, drained

3 stalks celery, chopped

2 C. frozen corn kernels, thawed

1 medium red bell pepper, chopped

1 cup chopped red onion

1⁄3 cup chopped fresh cilantro

2 small jalapeno chiles, seeded, chopped

 

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.