Southwestern Three-Bean Salad

Ingredients:

2 medium carrots – 1/8” thick

1 ear shucked corn

 1/2 of 15 ounce can black beans, rinsed and drained

 1/2 of 15 ounce can white beans, rinsed and drained

 1/2 of 15 ounce red pinto (kidney) beans, rinsed and drained

 2 cups packed arugula

 3 Tbsp Filippo Berio olive oil for brushing vegetables

 4 Tbsp vinaigrette for arugula

 Remaining vinaigrette for beans and vegetables

Dressing:

1/3 cup Fresh lime juice

1 Tbsp snipped fresh cilantro or parsley

3/4 tsp ground cumin

1/4 cup Filippo Berio extra virgin olive oil

Combine all ingredients in a screw top jar. Cover; shake well.

Directions:
Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool dice carrots and onion, remove corn from ear. Set aside.

Combine beans and vegetables. Pour all but 4 Tbsp of vinaigrette over beans and vegetables; Season with salt and pepper and toss to coat. Chill, covered, in refrigerator at least 2 hours up to 2 hours, stirring occasionally. Pour 4 Tbsp vinaigrette over arugula and toss. Serve arugula over beans and vegetables.