Review of Marinated Beans and Corn Salad Judy

[Guest guest]

THanks Judy. This recipe is big on taste, always

reminds me of summer and BBQ's. Happy you enjoyed it.

Donna

--- wwjd <jtwigg wrote:

 

> Donna posted this on the

>

/

>

> site. I made it for lunch today along with Lasagna

> and Mexican Cornbread.

> This salad is wonderful. I didn't have any celery

> at the moment, so I added

> diced cucumbers and it substituted great! Thanks

> Donna for a yummy recipe.

> Judy

>

> 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, 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.

>

>

>

 

 

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