Bean & Corn Salad

Prep time: 10 minutes
Servings: about 6
Vegan & gluten free

INGREDIENTS

2 (15-ounce) cans beans, partially drained, or 2 cups home cooked beans, any variety
1 (15-ounce) can corn, partially drained, or 2 ears, stripped
1 cup minced celery
1 medium tomato, diced
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 TBS olive oil
2 tsp fresh dill, finely chopped, or 1 tsp dried dill
2 tsp fresh basil, finely chopped, or 1 tsp dried basil
1/8 tsp cayenne pepper  (optional)
Black pepper, to taste
Sea salt, to taste

DIRECTIONS

In a medium bowl, combine all ingredients and mix well. Cover and refrigerate to marinate before serving.

Note: after serving, save any leftover liquids for a great salad dressing.

Tip: this is a quick and easy recipe that lends itself to infinite variations - try it with a variety of beans, vegetables, and herbs.