Total Time
Prep 15 mins
Cook 30 mins

One of those great quick recipes to have on hand, and talk about delicious!

Ingredients Nutrition


  1. In a large bowl, combine all ingredients. Refrigerate for 30 minutes to an hour to allow the flavors to mingle. Serve over a bed of shredded lettuce, along with a warm pita or pita chips.
  2. NOTE: Due to not caring for much vinegar taste, I increase the oil to 3 Tbsp, and decrease the vinegar to 1 Tbsp and find that to be a perfect blend for us. You do what you like.
Most Helpful

I quickly assembled this with help from my 4 y/o. We served it as dinner on this 100 degree day with some sourdough bread to soak up the juices. MMMM! I topped mine with some shaved parmesan but it is yummy just as is. (I probably glug, glugged the vinegar as we love sour around here:)

julimac July 29, 2006

I made this awhile ago and apparently never reviewed it. This is fabulous! I had it (several days in a row) for my lunches at work. :) Since it was for lunch, I did cut back the garlic a little, but it was still good. Thanks for sharing!

dicentra May 27, 2006

Very nice bean salad recipe, and so easy to make! I put the corn in a colander, rinsed to defrost then poured the beans on top and rinsed again. We love vinegar, so I included all three tablespoons and decreased the oil to about 2 teaspoons to reduce the calories a bit more (not to say that this recipe is high calorie as is). I had half a red onion left over so I added that in addition to 1 scallion. I included all 4 cloves of garlic, but use less according to taste. Thanks for posting!

Kumquat the Cat's friend April 06, 2006