Corn, bean and peas salad with tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Frozen peas |
| 1¼ | cup | Fresh or frozen corn kernels |
| 1 | can | (450 gram) chick peas; rinsed and drained |
| 3 | cups | Medium pasta shells; about, cooked, drained and rinsed |
| ¼ | cup | Minced green onions |
| ½ | pounds | Ripe tomaotes; about, diced into 1 cm, (about 1/2\") pieces |
| 2 | tablespoons | Chopped fresh basil leaves; or 2 teaspoons dried |
| 2 | tablespoons | Strained fresh lemon juice |
| 4 | tablespoons | Extra-virgin olive oil |
| Salt and freshly ground pepper to taste | ||
| 1 | cup | Pitted black olives; halved, (optional) |
Directions
</x-rich><x-rich>Source: Adele Tanin (a friend) Yield: 3-4 as a main dish, or 6-8 as a side dish 1. Add peas and corn to a medium saucepan of enough boiling water to cover them generously and cook uncovered over medium-high heat until vegetables are just tender, about 5 minutes. Drain well. (Alternately, put them in the microwave for a few minutes and drain.) 2. Combine corn, peas, pasta, chick peas, green onions, tomatoes and basil in a large bowl and toss lightly.
3. In a small bowl whisk lemon juice with the oil, salt and pepper. Add to salad and toss until ingredients are coated. Add olives. Taste and adjust seasoning.
4. Serve warm or at room temperature.
Posted to JEWISH-FOOD digest by "Gilda and Bob Kurtzman" <<kurtzman@...> on May 12, 1998