Our local grocery store handed out this recipe and it's a winner!
1 c. Canyon Foods Garlic Essence Vinaigrette (or a good vinaigrette that has
seven peeled, whole garlic cloves dropped in and allowed to sit for
a few days before using)
1 fresh red or green bell pepper, diced (about 1 c.)
1 c. fresh chopped celery
1 c. finely chopped sweet or red onion (I use about 1/3 c.)
1 can (16 oz)black beans, rinsed & drained
1 can (12 oz) corn kernels, drained
Combine vinaigrette with bell pepper, celery and onion in a large bowl.
Rinse and drain beans and corn. Toss with vegetable mixture
Cover and refrigerate at least one hour before serving. Add salt and pepper to taste.
May make with a variety of different vegetables.
Add 12 oz. of cooked shrimp for a main course variation.