Stoplight Salad

Combine in a bowl:
2 cups tomatoes (chopped and drained)
2 cups corn
1 medium green pepper (diced)
1 medium red sweet pepper (diced)
1/4 cup fresh cilantro, parsley, or basil (chopped)
2 cups cooked black beans

Whisk together in a separate bowl and then pour over salad:
3 tablespoons olive oil
3 tablespoons balsamic vinegar or lime juice
1 clove minced garlic

Salt and pepper to taste. Toss gently and serve.

This recipe is taken from Simply in Season. As we have been given lots of veggies from members, I have used this cookbook a lot recently. I made this recipe for a potluck last Sunday. I'm not sure the members appreciated it, but at least some people ate it and I did bring home some leftovers. I was hoping to bring home leftovers as this looked so delicious!
I had a few basil and parsley in my attempts to grow herbs this year. I used all that I had, I'm not sure if it was 1/4 cup. I think this would be delicious with cilantro. I had green peppers so I used them instead of red peppers. One lady asked me what the dressing was and couldn't believe it was so simple. I had a difficult time keeping Lamb 1 from eating all the herbs and then all the ingredients in this salad while I was making it. I finally kicked him out of the kitchen and made it myself. Lamb 1 loved it and asked for seconds each time we ate it until it was gone. He always requested his helping had basil and parsley that he could see. I will definitely make this salad again-especially when we are given tomatoes. Tonight Ram talked to the member that gave us tomatoes and I think we may get more. I just finished canning the ones we were given before!