Corn, Tomato and Bean Salad
This lively salad adds color, flavor
and crunch to any main course. Serve in a leaf of Boston lettuce
for a special occasion.
(Serves 4)
Ingredients:
2 cups
fresh corn kernels, canned or frozen, thawed
1 15- to 16-ounce can kidney or black beans, rinsed, drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh basil
Dressing:
4 tablespoons olive
oil (preferably extra-virgin)
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
1 large garlic clove, minced
1 teaspoon Dijon mustard
Directions:
- Combine corn, beans,
tomatoes, onion and basil in large bowl.
- Whisk oil, lemon juice,
parsley and garlic in small bowl to blend. Stir into corn
mixture.
Season with salt and pepper.
