Pinto Bean, Fresh Corn and Tomato Salad

Recipe by CRyan
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement