Side Pannel
Corn and Bean Salad
Corn and Bean Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Salads
Ingredients List
- 3 c Corn kernels, cooked
- 16 oz Red kidney beans, from can,
- -drained and rinsed
- 1 cn Black olives, sliced &
- -pitted, drained
- 1 sm Red bell pepper
- Endive leaves
Directions
CUMIN DRESSING
6 tb Vegetable oil
3 tb Cider vinegar
1 1/2 ts Dijon mustard
3/4 ts Salt
3/4 ts Cumin, ground
1/4 ts Sugar
To make the dressing, in a medium-sized 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 1/4-inch 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
6 tb Vegetable oil
3 tb Cider vinegar
1 1/2 ts Dijon mustard
3/4 ts Salt
3/4 ts Cumin, ground
1/4 ts Sugar
To make the dressing, in a medium-sized 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 1/4-inch 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
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