Name: Charred Corn and Bean Salad
Yield: serves 10
Ingredients: I cup cooked or canned pinto beans; 1 cup cooked or canned garbanzo beans; 1 cup cooked or canned white beans; 1 cup cooked or canned kidney beans; 1 cup cooked or canned black eyed peas; 1 cup cooked or canned black beans; 1 cup fresh green beans, cut in 1 inch pieces; 1 cup frozen and thawed lima beans; 2 ears of corn, charred, kernels removed; 1 small pickling cucumber, chopped (don't peel); 1/2 cup finely chopped red onion; 1/2 cup marinated red peppers, I used Bird's Beak peppers from the olive bar; 1 cup cherry tomatoes, halved or quartered; dressing; 1/3 cup extra virgin olive oil; 4 Tablespoons red wine vinegar; 1 tsp honey; 1 tsp grainy Dijon mustard; 1 tsp smooth Dijon mustard; pinch salt and fresh cracked black pepper; 1 Tbsp fresh thyme leaves