Kidney Bean, Corn, and Pomegranate Salad

Cooking Light.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 (16 ounce) can dark red kidney beans, drained
• 1 (15 1/4ounce) can whole kernel corn, drained
• 1⁄2 cup pomegranate seeds (about 1 pomegranate)
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  chopped fresh parsley
• 1⁄3 cup  bottled  olive oil vinaigrette

Directions

1. Arrange beans on one side of serving platter.
2. Arrange corn on the other side of platter.
3. Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.