Preparation time: 30 minutes

Ingredients:

SALAD:
4-6 ears of fresh corn
1 fennel bulb
½ small or medium-sized red onion
1 small papaya
3 12-ounce jars white Italian Beans (fagioli tondini) OR Italian butter beans (fagioli bianchi) OR combination of both

VINAIGRETTE:
Juice from 2-3 limes
1 teaspoon ground cumin
1 teaspoon ground chipotle pepper (from spice department)
2/3 cup Olive oil
2/3 cup Tequila Lime Vinegar (substitution: white vinegar and tablespoon Tequila, or Sherry vinegar)
Salt and pepper, to taste
Mint leaves, coarsely chopped

Preparation:
Coat corn with olive oil and grill it. Let it cool and then remove kernels with a knife. Finely chop fennel and red onion. Remove papaya skin and cut into bite-sized pieces. Drain water from beans. Combine ingredients into a large bowl.

Make vinaigrette by combining juice from the limes, ground cumin, ground chipotle pepper, olive oil, vinegar, and salt and pepper. Stir or shake thoroughly.

Toss Vinaigrette with Salad, add chopped mint leaves as garnish, and put into refrigerator to marinate for 2-3 hours, or you can leave it overnight.

Serves 10-12 people as a side dish.