Review of Marinated Beans and Corn Salad

[Guest guest]

Donna posted this on the

/

site. I made it for lunch today along with Lasagna and Mexican Cornbread.

This salad is wonderful. I didn't have any celery at the moment, so I added

diced cucumbers and it substituted great! Thanks Donna for a yummy recipe.

Judy

 

Marinated Beans and Corn Salad

 

1 (16 oz.) can each: red kidney beans,

pinto beans, garbanzo beans, and black beans

1 (10 oz.) box frozen corn, thawed

(can also use canned corn)

3 stalks celery, thinly sliced

1/4 c. chopped parsley

dash rosemary

1/3 c. oil

1 onion, chopped

1/4 c. red wine vinegar

1 clove garlic, minced (if small, use

2 cloves)

1/4 tsp. each: chili powder, cumin,

crushed red pepper flakes

Salt and pepper to taste

 

Drain beans; put into large bowl. Add corn, onion

and parsley; toss to mix. Mix remaining ingredients

in small bowl. Pour over bean and corn mixture; toss

to coat. Refrigerate, covered overnight. Taste and

adjust seasonings. Serve at room temperature.