This lively salad adds color, flavor and crunch to any grilled main course.
Recipe information
Yield
Serves 4
Ingredients
2 cups fresh corn kernels or frozen, thawed
1 15- to 16-ounce can kidney or pinto beans, rinsed, drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 large garlic cloves, minced
Preparation
Step 1
Combine corn, beans, tomatoes, onion and basil in large bowl.
Step 2
Whisk oil, 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.)
Nutrition Per Serving
Per serving: calories
260; fat
8 g; cholesterol
0; sodium
77 mg.
#### Nutritional analysis provided by Bon Appétit
