Red Bean and Corn light Salad

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This oil-free salad is ideal for a light meal, the lunch box and picnics.

Vinaigrette

2 cloves of garlic, chopped finely

3 tbsp rec wine vinegar

1 tsp fresly squeezed lemon juice

1/2 tsp sugar

Freshly ground black pepper

The Vegetables

1-19 oz can of red beans or same amount of cooked beans

2 cups cooked corn niblets

1 large celery rib, chopped

Half a green pepper, chopped

Half a red pepper, chopped

1/4 cup chopped scallion or red onion

In a medium bowl, mix the garlic, vinegar, lemon juice, sugar and pepper.

Add remainingi ingredients, stir and refrigerate for 8 to 24 hours.