Yield: 4 Servings
|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
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on May 16, 1998