Mexican Corn and Bean Salad

I definitely think this is the hottest summer that I can remember since we have lived in the Midwest.  For about the past week, I kept trying to figure out a different kind of side dish, besides potato salad, pasta salad or coleslaw that could be taken to a  picnic. This salad is meant to be eaten cold, so you can keep it in a covered plastic container, in a cooler with some ice for hours and not worry about it spoiling in the sun :)  You can assemble this salad very quickly (less than five minutes), so if you get invited last minute to a get-together, don't worry about what to bring - just make this! This recipe could easily be doubled or even tripled to feed more.  If you want to "spice" this salad up, feel free to add a little hot sauce when you're making it!

Ingredients:

15.5 ounce can dark red kidney beans, rinsed
15 ounce can black beans, rinsed
12 ounce bag frozen corn
1.25 ounce packet taco seasoning
1 tablespoon lemon juice
1 tablespoon water

In colander, put kidney and black beans.  Rinse under cold water and drain.  In large bowl, put beans and the remaining ingredients.  Stir with large spoon until well mixed.   Enjoy immediately or put in fridge until ready to eat.  Serves about 8.

For a quick and easy dinner, you can put a couple of tablespoons of the salad into an 8-inch flour tortilla, roll it up and you're done!