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Zesty Bean Salad

Print Recipe
Course Grains & Legumes, Salsas, Salads & Slaws
Servings 6 servings

Ingredients
  

  • 2 cans cannellini beans 19 oz. cans, drained and rinsed
  • 2 red peppers chopped
  • 1 cup chopped fresh parsley
  • 2 cups chopped tomatoes or cherry tomatoes, quartered
  • 1 ear of corn cut kernels off the cob
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 0.5 lemon juiced
  • salt and pepper to taste

Instructions
 

  • In a large bowl, combine beans with vegetables and parsley. Blend oil, vinegar, lemon juice, salt and pepper. Toss dressing with salad, and serve.  (Recipe #906)