Name: Corn, Tomato and Bean Salad
Ingredients: 2 c Fresh or frozen corn; 15 oz Pinto or kidney beans; 1 c Chopped seeded tomatoe; 1/4 cn Chopped onion; 1/4 c Chopped fresh basil; 1 tb Olive oil; 2 tb Fresh lemon juice; 2 ts Chopped fresh parsley; 2 lg Garlic cloves pressed

CATEGORY	CUISINE	TAG	YIELD
Grains		Salads	4	Servings

INGREDIENTS

2	c	Fresh or frozen corn
15	oz	Pinto or kidney beans
1	c	Chopped seeded tomatoe
1/4	cn	Chopped onion
1/4	c	Chopped fresh basil
1	tb	Olive oil
2	tb	Fresh lemon juice
2	ts	Chopped fresh parsley
2	lg	Garlic cloves pressed

INSTRUCTIONS

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@snowcrest.net> on
May 16, 1998

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