Marinated Beans and Corn Salad - Super Yummy!

[Guest guest]

We are all getting together tomorrow, so I made up this salad which I

found in the files section. I made some changes, which I have noted

at the bottom.

The spices make this extremely yummy, with a bit of a bite if you

like that (I love spicy food).

It will be better tomorrow, but I had some for dinner tonight and it

was already very nice.

 

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, celery, 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.

 

 

Changes I made...

1. Used 4 stalks of celery instead of 3.

2. Substituted lentils for pinto beans because my grocery store

didn't have pinto beans.

3. Used two very large cloves of garlic because I love garlic.

4. Didn't add the rosemary because I thought I had it and didn't.

5. Used white Balsamic vinegar instead of red wine vinegar.