Bean & Corn Salad

1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can yellow corn, rinsed and drained
1 (15-ounce) can white corn, rinsed and drained
1 cup thinly sliced celery
1 3/4 cups chopped bell pepper—red, orange and green
1/3 cup thinly sliced red onion
1/3 cup sliced pimiento-stuffed green olives
1/3 cup extra virgin olive oil
1/4 cup dry red wine
2 tablespoons lime juice
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped cilantro
Lettuce leaves

1. Combine beans, corn, celery, bell peppers, onion and olives; toss gently.
2. Combine olive oil, wine, lime juice, garlic, salt and pepper; mix lightly. Stir in cilantro. Add to bean mixture. Cover with plastic wrap and refrigerate 4 hours to allow flavors to blend.
3. Line a platter with lettuce leaves, if desired, and spoon salad on top. Serves 14.

Tips From Our Test Kitchen: Use 3 cups of lightly steamed fresh corn kernels instead of the canned corn if desired.