Chilled Bean Salad
1 – 1 ½ cups frozen corn, thawed
1 can pinto beans, rinsed and drained (black beans optional)
½ small purple onion, finely diced
½ medium red bell pepper, diced
1 5-inch piece English cucumber, diced
½ fresh mango, diced
Chili Lime Vinaigrette
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/3 cup vegetable oil
1. Place a handful or two of arugula on 4 medium-sized salad plates or bowls.
2. Mix together the remaining salad ingredients from corn to mango in a medium-sized bowl.
3. Whisk vinaigrette ingredients together in a small bowl or pulse in a small blender or food processor until well combined.
4. Stir vinaigrette into the bean salad mixture and place a few full spoons on top of the arugula.