Recipe - Corn And Bean Salad

3 cup Corn kernels, cooked
16 ounce Red kidney beans, from can,
drained and rinsed
1 cn Black olives, cut or sliced up &
pitted, drained
1 small Red bell pepper
Endive leaves

CUMIN DRESSING
6 tablespoon Vegetable oil
3 tablespoon Cider vinegar
1 One half teaspoon Dijon mustard
Three fourths teaspoon Salt
Three fourths teaspoon Cumin, ground
One fourth teaspoon Sugar

To make the dressing, in a mediumsized bowl, whisk together oil, vinegar,
mustard, salt, cumin, and sugar until well mixed. Stir corn, kidney beans,
and olives into the bowl with the dressing; toss until coated. cover and
refrigerate for at least 30 minutes.

Keeping the bell pepper whole, remove the core and seeds. Cut the pepper
crosswise into 1/4inch rings. To serve, line a platter with endive leaves.
Spoon the corn mixture over the endive, top with the bell pepper rings and
serve.

Preparation time: 40 minutes

Origin: Reader's Digest Magazine, May, 1994

From the Collection of Candis Compton
Posted to MCRecipe Digest V1 #473 by Rick Grunwald rgrun@innet.com on
Feb 05, 1997.