CORN, TOMATO AND BEAN SALAD

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Corn, Tomato and Bean Salad image

Categories     Salad     Bean     Tomato     Vegetable     High Fiber     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 cups fresh corn kernels or frozen, thawed
1 15- to 16-ounce can kidney or pinto beans, rinsed, drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 large garlic cloves, minced

Steps:

  • 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. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)

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