Ingredients

• Whole kernels from 4 ears of corn
• 1 cup cooked red beans
• 1 cup cooked black beans
• 1 cup cooked pinto beans
• 1 cup cooked garbanzo beans
• 2 medium tomatoes, diced
• 1 bunch green onions, chopped
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 small head lettuce, shredded
• 1/4 cup rice wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• 1/2 Vidalia onion, chopped fine

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Instructions

1. In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.