Corn, tomato and bean salad

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 500
    ml
    fresh corn kernels, cooked
  • 410
    g
    kidney or pinto beans, rinsed and drained
  • 2
    tomatoes, peeled and chopped
  • 1
    onion, chopped
  • 65
    ml
    chopped fresh basil
  • 30
    ml
    olive oil
  • 30
    ml
    fresh lemon juice
  • 30
    ml
    chopped fresh Italian parsley
  • 2
    cloves garlic, crushed
 

Method

 
1. Combine corn, beans, tomatoes, onion and basil in a large bowl. 2. Whisk together oil, lemon juice, parsley and garlic. 3. Stir into corn mixture. Season with salt and pepper.
 

 

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