Fresca Santa Fe Salad

∙ One can black beans

∙ One can kidney beans

∙ 1/2 yellow bell pepper chopped

∙ 1/2 green bell pepper chopped

∙ 1/2 sweet onion chopped

∙ 2—3 stalks celery chopped

∙ 2 cloves marinated garlic finely chopped

∙ 5 to 6 green olives chopped

∙ 1/2 small bag frozen sweet corn

∙ Crumbled Feta cheese

∙ Santa Fe Blend or House Blend EVOO works well

∙ Aged Italian White or Aged Traditional Balsamic

∙ French sel Gris sea salt

∙ Freshly ground black pepper

Cook frozen corn until just hot and drain.

Combine all vegetables.

Drizzle olive oil and balsamic to taste and mix.

Sprinkle with sea salt and pepper.

Chill for an hour and then leave at room temperature for 15 minutes before serving. Serve with hearty Artisan bread.