corn~ tomato & bean salad

Categories
Salads
Yield
4 Servings
MeasureIngredient
2 cups Fresh or frozen corn
15 ounces Pinto or kidney beans
1 cup Chopped seeded tomatoe
¼ can Chopped onion
¼ cup Chopped fresh basil
1 tablespoon Olive oil
2 tablespoons Fresh lemon juice
2 teaspoons Chopped fresh parsley
2 larges Garlic cloves pressed

Combine corn, beans, tomatoes onion and basil in large bowl.

Whisk oilm, lemon juice, parsley and garlic in small bowl to blend.

Stir into corn mixture. season with salt and pepper. Can be made 4 hours ahead. Cover and chill. serve at room temperature. I will add frozen petite peas for color and crunch.

formatted by Millie Ellis

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