Recipe - Corn Bean And Peas Salad With Tomatoes

1 One fourth cup Frozen peas
1 One fourth cup Fresh or frozen corn kernels
1 cn (450 gram) chick peas;
rinsed and drained
3 cup Medium pasta shells; about,
cooked, drained and rinsed
One fourth cup Minced green onions
One half pound Ripe tomaotes; about, minced
into 1 cm, (about 1/2")
pieces
2 tablespoon Chopped fresh basil leaves;
or 2 teaspoons dried
2 tablespoon Strained fresh lemon juice
4 tablespoon Extravirgin olive oil
Salt and freshly ground
pepper to taste
1 cup Pitted black olives; halved,
(optional)

/xrichxrichSource: Adele Tanin (a friend)

Yield: 34 as a main dish, or 68 as a side dish

1. Add peas and corn to a medium saucepan of enough boiling water to cover
them generously and cook uncovered over mediumhigh heat until vegetables
are just tender, about 5 minutes. Drain well. (Alternately, put them in the
microwave for a few minutes and drain.)

2. Combine corn, peas, pasta, chick peas, green onions, tomatoes and basil
in a large bowl and toss lightly.

3. In a small bowl whisk lemon juice with the oil, salt and pepper. Add to
salad and toss until ingredients are coated. Add olives. Taste and adjust
seasoning.

4. Serve warm or at room temperature.
Posted to JEWISHFOOD digest by "Gilda and Bob Kurtzman"
kurtzman@ultinet.co.il on May 12, 1998