Summer Corn and Bean Salad.

School is out, which means that summer is unofficially here!  I'm thinking about barbeques, and get-togethers with family and friends.  When you need to bring a side dish, why not make this simple recipe for corn and bean salad?  It only takes a few minutes to make and goes perfectly with all types of summer foods!

Here's what you'll need:

1 can black beans, drained and rinsed

1 can white shoepeg corn, drained and rinsed

1 container feta cheese

Dressing: 1/4 cup sugar

               1/2 cup lite olive oil 

               1/2 cup apple cider vinegar

Combine the beans and the corn in a bowl. Combine and shake all of the dressing ingredients until they are well blended (you can whisk it together in place of using a salad shaker).  Add the dressing to beans and corn. Sprinkle the feta cheese on top of the salad mixture.  It doesn't get any easier than that!  Tostito scoops are the perfect chip to use to scoop the salad into your mouth.  Personally I eat it with a spoon... YUMMY!

I chopped up a persian cucumber and poured that on top.  It added some color, crunch, and great flavor to boot. In fact I could slice up those cukes, toss them with a bit of the dressing, eat them by themselves, and be a happy camper!

Just as a side note... last week when my mom made it for my niece's birthday party, she doubled the main ingredients, but not the dressing ingredients and it was still plenty juicy.  You might want to start by using only half of the dressing and add more to taste.