Summer Bean Salad

In a large colander, dump cans of beans and corn and rinse. Once drained, move to large bowl. Add cubed mango, chopped onion and chopped cilantro.

In a small bowl, whisk together oil, vinegar, sugar, crushed garlic, lime juice and zest and spices. Adjust spices to taste, adding a little more or little less depending on how spicy or sweet you want the salad.

Pour dressing over ingredients in large bowl and toss.

This salad can be served as a side or with tortilla chips. It can be chilled or served room temp.

You can substitute your favorite beans (red kidney, navy, etc.) instead of the ones above. I have also used canola oil, red onion and red wine vinegar on different occasions and had good results.

Enjoy!