Recipe - Corn Tomato And Bean Salad

2 cup Fresh or frozen corn
15 ounce Pinto or kidney beans
1 cup Chopped seeded tomatoe
One fourth cn Chopped onion
One fourth cup Chopped fresh basil
1 tablespoon Olive oil
2 tablespoon Fresh lemon juice
2 teaspoon Chopped fresh parsley
2 lg Garlic cloves pressed

Combine corn, beans, tomatoes onion and basil in large bowl.

Whisk oilm, 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. I will add frozen petite peas
for color and crunch.

formatted by Millie Ellis
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998