Red, White and Black Bean Salad

1 ½ cups frozen corn kernels

¼ cup cider vinegar

3 tablespoons lime juice

2 cloves garlic

1 ½ teaspoons ground cumin

1 tablespoon Dijon mustard

1 teaspoon ground black pepper

½ teaspoon salt

¾ cup extra-virgin olive oil

¼ cup fresh cilantro

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can butter beans, rinsed and drained

1 cup chopped red onion

1 ½ cups chopped red bell pepper

Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.

Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.

Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.