This salad is fresh, yummy summer goodness, perfect in tremendous NC heat. The corn, bell pepper, jalapenos and grape tomatoes (my deviation) all came from my CSA box.
SALAD
2 15 oz. cans black beans, rinsed and drained
1 1/2 cups corn
1 cup celery, diced
1 red bell pepper, diced (green pepper works, too)
2 fresh jalapenos, seeded & diced
1/2 cup fresh cilantro
DRESSING
1/4 cup lime juice
1/4 cup canola oil
2 Tbsp. brown sugar
1 Tbsp. Dijon
1/2 tsp. salt
1/2 tsp. black pepper
Mix all the vegetables together. Whisk the dressing ingredients together, then pour over the veggies. Stir to combine. Refrigerate to chill slightly before serving.
Note: This time I had a green pepper on hand, so I also threw in a few yellow grape tomatoes to add some color to the salad. I also 1 1/2 timed the dressing because I like a little extra.
Your salad sounds like it was very tasty and colorful.