Glo’s Bean Salad

How to make Glo’s Bean Salad Recipe -  This is Chris’s mother, Gloria’s, go-to side dish for family barbecues. It is particularly great in the late summer, with farmers’ market corn and mint straight from the garden. unknown

Ingredients:
2 ears corn, shucked
1 can (15 ounces, 425 g) black beans, rinsed and drained
1 can (15 ounces, 425 g) white beans, rinsed and drained
1 can (15 ounces, 425 g) red kidney beans, rinsed and drained
1 red pepper, seeds removed, cut into 1/4-inch (6 mm) dice
4 scallions, minced
1 small red onion, quartered and thinly sliced
1 cucumber, seeds removed, cut into 1/4-inch (6 mm) dice
1 ripe but firm avocado, cut into 1/3-inch (8 mm) dice

DRESSING
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons (28 ml) lime juice (from 1 lime)
2 teaspoons (10 ml) red wine vinegar
2 cloves garlic, minced
1 teaspoon (2.5 g) ground cumin
1/2 cup (48 g) roughly chopped mint
Kosher salt and fresh cracked black pepper, to taste

Method:
Grill or broil the corn until it is charred but slightly undercooked. Remove the kernels from the cob and transfer to a large bowl. Add the beans, red pepper, scallions, red onion, cucumber, and avocado.

In a small bowl, whisk the dressing ingredients together. Pour over salad, tossing gently until thoroughly combined. Add the chopped mint and salt and pepper to taste.
Cover and refrigerate for at least 1 hour and up to 2 days. YIELD: 2 quarts (2 L)