Red and White Bean Salad

Are you looking for some healthy dishes to stick on your table this Fourth of July? This bean salad recipe is quick, simple and delicious makes for a great addition to any meal. And because it's a red and white dish, it will be a wonderfully patriotic addition to your spread. It's a no-cook dish which means it’s a perfect opportunity to get your child involved in the cooking process! This bean salad is healthy and tasty - it's delicious on its own or as a side to meat or fish. Try making this refreshing dish with your child the next time you find yourself with some time on a warm afternoon or right before your next party.

What You Need:

• 2 15-ounce cans of white Northern beans, drained and rinsed (Optional: instead of 2 cans of white beans, you can use one 15 oz can of white beans and one 15 oz can of kidney beans)
• 1 fresh red bell pepper, chopped (about 2/3 cup)
• ½ red onion, sliced fine (about ½ cup)
• 2/3 cup cooked white corn kernels (you can buy these frozen and simply defrost them)
• 1/3 cup minced fresh cilantro (flat leaf parsley can be used instead of cilantro)
• Salt and pepper to taste
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/3 cup red tomato salsa (mild or hot—your choice!)
• Salt and pepper to taste