Summer Salad

I didn't like the whole idea of salad when I was younger. Somehow, leaves, green, veggies didn't appeal much to me. When I got pregnant with my first born though, I suddenly developed a certain affinity to everything green and veggie-looking or tasting.

Nowadays, I even crave salad time and again. Hunting for great dressings is the other exciting part.

I discovered this absoloutely easy salad that anyone can whip anytime.

Tip: You can cover with cling film and refrigerate overnight.

Ingredients:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon  chili powder (optional)
3 tablespoons chopped fresh cilantro
1 (15 ounce) can red kidney beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained
1/2 cup green and red bell peppers (capsicums)
1/2 cup cucumber, chopped
2 tablespoons onion, minced

Serves 5-7 generous helpings

Procedure:
In a small bowl, mix vinegar, oil, salt, sugar, pepper, cumin and chili.

In a medium bowl, mix the rest of the ingredient except cilantro. Toss the vinegar mixture and garnish with cilantro.

Ta-da! Summer salad to enjoy!

*Bad habit of mine, I have salt on the side that I like to sprinkle on top of my portion as I love the tartiness of balsamic arguing sweetly with salt :)