This recipe is inspired (copied) from my father-in-law. While preparing for a family party at my in-laws, I offered Mom my hand with cooking. She asked me to prepare Dad's Corn Salad and I was really happy to do it. I've always loved it and was curious about the makings. To make the salad, I was given a "recipe" that simply said:

1 bag of corn

1 can of beans

Cilantro

1 Jalepeno

Peas

1 Red Onion

1 Lime

Clearly, my father-in law is a "pinch!" I threw it all of the ingredients together, then Dad added his magic touch and it was delicious, as always. When I got home, I couldn't wait to try it on my own. I made a few changes. I left the peas and jalepeno out because I'm feeding picky little boys and I used roasted corn (confession: I used left-over roasted corn). I also tossed the salad with an agave lime dressing to give it my own spin. Dad would approve!

Heres what you'll need:

8 ears of corn, roasted or boiled, cooled (or a big bag of frozen kernels, defrosted)
1 can (15 -19 oz) can of beans (red or black beans) rinsed
1 red onion, chopped
1-2 baby red and orange peppers, sliced (or a red pepper sliced)
1 tomato, seeded and chopped
Cilantro, a bunch, chopped

Cut the corn from the ears. You should have 3-4 cups of kernels.

In a large bowl, combine corn kernels, beans, chopped onion, sliced peppers, tomato and cilantro.

For the dressing: