| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Vegetables, Dressings |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Corn kernels, cooked |
| 16 |
oz |
Red kidney beans, from can, drained and rinsed |
| 1 |
cn |
Black olives, sliced & pitted, drained |
| 1 |
sm |
Red bell pepper |
|
|
Endive leaves |
| 6 |
tb |
Vegetable oil |
| 3 |
tb |
Cider vinegar |
| 1 1/2 |
ts |
Dijon mustard |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Cumin, ground |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
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 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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