Corn, Pepper and Bean Salad

INGREDIENTS
Salad
1    red bell pepper, cored, seeded and cut into 1/2 inch pieces
1    yellow bell pepper. cored, seeded and cut into 1/2 inch pieces
2    cups corn kernels, fresh or frozen and thawed
1    can (15 ounce) black beans, drained and rinsed
1    can (15 ounce cannelini beans, drained and rinsed

Dressing
2    tablespoons lime juice (about 1 lime )
2    tablespoons aged balsamic vinegar
1    teaspoon ground cumin

METHOD
Using a high-sided baking sheet, place the bell pepper pieces on the sheet, making sure they are skin side up. Place a rack in the oven at least 7 inches from the broiler element and broil the peppers until they just start to blacken. Remove to a large salad bowl. Place the corn kernels on the same baking sheet and broil like the pepper pieces until they begin to brown. Remove to the same salad bowl and allow them to cool.

In a small bowl, mix the lime juice, balsamic vinegar and cumin. Whisk to combine and season with salt and pepper to taste. Add the two types of beans to the salad bowl with the roasted vegetables. Pour the dressing over the salad and toss to combine well. Refrigerate for 1 hour to cool completely and toss again before serving.