Yummy Summer Salad

This salad is one of my favorites during the summer. It's light and refreshing, but still filling, and makes a colorful addition to anything barbequed or warm weather related. It's been warming up here very slowly over the last few days, and as I'm completely anxious for even warmer weather, and better yet, SUMMER, I started craving this.

It's so easy, and only has a few ingredients, I don't even have a recipe written down, and I never have. It keeps in the fridge for several days, but I really like it the first day when all the veggies are crunchy and fresh. Some people like it when it's been marinating for a day or two in the fridge... Either way it's great.

I'm going to attempt to give you a recipe for this, but really the best thing to do is taste as you go. And if you're not a big bean or veggie person, you might still like this. The combination is just so good, and it's so good for you too.

Summer Corn and Bean Salad

1 Can Black Beans, Rinsed and Drained
1 Can Petite Kernal Corn (I also use frozen shoe peg corn that has been blanched and cooled)
1/3 Red Onion, Chopped
1 Ripe Avocado, Diced
1 Medium Tomato, Diced
Juice of 1 Lime
1/2 tsp Salt
Generous sprinkling of Cumin
Generous Sprinkling of Fresh Ground Black Pepper
Generous Sprinkling of Garlic Powder
Approx. 1/4 C. Newman's Own Olive Oil Vinagerette Dressing

Mix everything together and allow to marinate for at least 1 hour before serving.

*Obviously, the last 5 ingredients are estimates. This is where the taste as you go part comes in.

Serve with Grilled Chicken Sandwiches, Watermelon, and Ice-Cold Lemonade!