Southwestern Three-Bean Salad

2 medium carrots, peeled and sliced lengthwise in half
1 medium red onion, peeled and cut into 1/2-inch slices
1 ear shucked corn
½ 15-ounce can black beans, rinsed and drained
½ 15-ounce can white beans, rinsed and drained
½ 15 ounce can red pinto (kidney) beans, rinsed and drained
2 cups packed arugula
3 tablespoons Filippo Berio olive oil for brushing vegetables
4 tablespoons vinaigrette for arugula
Remaining vinaigrette for beans and vegetables

Brush carrots, onion, and corn with olive oil. Grill vegetables on hot grill until lightly charred.  Remove from grill.  When vegetables cool, dice carrots and onion and remove corn kernels from ear.

Combine beans and grilled vegetables in a bowl. Pour all but 4 tablespoons of vinaigrette over beans and vegetables; Season with salt and pepper and toss to coat. Chill, covered, in refrigerator 2 hours, stirring occasionally.

Pour 4 tablespoons vinaigrette over arugula and toss.

Serve arugula over beans and vegetables.

Vinaigrette

1/3 cup fresh lime juice
3 tablespoons orange juice
1 tablespoon snipped fresh cilantro or parsley
½ teaspoon fresh minced garlic
¾ teaspoon ground cumin
¼ cup Filippo Berio extra virgin olive oil

Combine all ingredients in a screw top jar. Cover; shake well.