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Take A Look At These Other Salad Recipes: Mexican Three Bean Salad from reviews Ingredients 1 12 ounces bag frozen corn or 2 to 3 ears of fresh corn 1 (15 ounces) can black beans, drained and rinsed 1 (15 ounces) can kidney beans, drained and rinsed, (I used light red) 1 (15 ounces) can great northern beans, drained and rinsed, (you can use canellini beans as well) 1 red bell pepper, diced 1 small red onion, diced 1 jalapeño or serrano chili, seeded and diced (optional) 1/4 cup fresh cilantro, chopped 1-2 avocado, chopped For the Citrus Vinaigrette 1/2 cup olive oil 2 tablespoons lime juice, freshly squeezed 1/4 cup red wine vinegar 1 tablespoon lemon juice 1 tablespoon honey 1 garlic clove, minced 1/2 teaspoon ground cumin 1 tablespoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ancho chili powder, (or any other chili powder) extra chopped cilantro, (optional) Instructions TO PREPARE THE CORN METHOD #1: On a Cast Iron Skillet or Regular Skillet (frozen corn) Heat a 10 inch cast iron skillet over medium hot heat

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