- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground cumin
- 1 15 1/2-ounce can Great Northern beans, rinsed, drained
- 1 15 1/2-ounce can black beans, rinsed, drained
- 3 celery stalks, chopped
- 2 cups frozen corn kernels, thawed
- 1 medium-size red bell pepper, chopped
- 1 cup chopped red onion
- 1/3 cup chopped fresh cilantro
- 2 small jalapeño chilies, seeded, chopped
- Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.