Pinto Bean, Fresh Corn and Tomato Salad
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Salad
- 473.18 ml fresh corn (about 7 or 8 ears)
- 453.59 g can pinto beans, rinsed and drained
- 236.59 ml seeded and chopped plum tomato
- 118.29 ml chopped red onions or 118.29 ml vidalia onion
- 59.14 ml chopped fresh basil
-
Dressing
- 29.58 ml extra virgin olive oil
- 29.58 ml fresh lemon juice
- 29.58 ml chopped fresh Italian parsley
- 2 clove garlic, minced
directions
- Wash and drain the pinto beans, chop the tomatoes, onion and basil.
- Grill fresh corn on the bbq or outdoor/indoor grill until done.
- Cut off the kernals into a bowl.
- In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
- In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
- Pour the dressing over the corn mixture and stir to combine.
- Season with salt and pepper.
- Serve at room temperature.
- This dish can be made 4 hours ahead, just cover and chill.
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