Stir the onions, beans, cilantro, corn, garlic, and peppers in a large bowl – being careful to not mash the beans. Mix the balsamic vinegar, oil, and sugar in a small separate bowl. Pour over beans and stir gently. Refrigerate the salad for at least 4 hours. Makes 15 servings.
Note: If left for one or two days in the fridge, the salad begins to burst with flavor!
From Dan & Erin Holcomb’s kitchen