Corn and bean salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Corn kernels, cooked |
| 16 | ounces | Red kidney beans, from can, drained and rinsed |
| 1 | can | Black olives, sliced & pitted, drained |
| 1 | small | Red bell pepper |
| Endive leaves | ||
| 6 | tablespoons | Vegetable oil |
| 3 | tablespoons | Cider vinegar |
| 1½ | teaspoon | Dijon mustard |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Cumin, ground |
| ¼ | teaspoon | Sugar |
Directions
CUMIN DRESSING
To make the dressing, in a medium-sized bowl, whisk together oil, vinegar, mustard, salt, cumin, and sugar until well mixed. Stir corn, kidney beans, and olives into the bowl with the dressing; toss until coated. cover and refrigerate for at least 30 minutes.
Keeping the bell pepper whole, remove the core and seeds. Cut the pepper crosswise into ¼-inch rings. To serve, line a platter with endive leaves.
Spoon the corn mixture over the endive, top with the bell pepper rings and serve.
Preparation time: 40 minutes
Origin: Reader's Digest Magazine, May, 1994 From the Collection of Candis Compton Posted to MC-Recipe Digest V1 #473 by Rick Grunwald <rgrun@...> on Feb 05, 1997.