Keep the heat of summer away.

Chilled Bean Salad

Arugula

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

Directions

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.