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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Dressings, Salads, Vegetables 8 Servings

INGREDIENTS

3 c Corn kernels, cooked
16 oz Red kidney beans, from can
drained and rinsed
1 Black olives, sliced &
pitted drained
1 Red bell pepper
Endive leaves
6 T Vegetable oil
3 T Cider vinegar
1 1/2 t Dijon mustard
3/4 t Salt
3/4 t Cumin, ground
1/4 t Sugar

INSTRUCTIONS

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 1/4-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@innet.com> on Feb 05,
1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 211
Calories From Fat: 112
Total Fat: 12.8g
Cholesterol: 0mg
Sodium: 659.5mg
Potassium: 321.2mg
Carbohydrates: 21.8g
Fiber: 5.2g
Sugar: 3.5g
Protein: 4.8g


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