| 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 | Chopped onion | |
| 1/4 | c | Chopped fresh basil |
| 1 | T | Olive oil |
| 2 | T | Fresh lemon juice |
| 2 | t | Chopped fresh parsley |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 95.5mg
Potassium: 244.5mg
Carbohydrates: 63.5g
Fiber: 2.9g
Sugar: 1.7g
Protein: 1.7g