We love this simple, easy to prepare salad. There isn't a need for much measuring, just roughly have the same volume of corn, tomato & beans. This salad was inspired by our love of beans, but the thought of hot baked beans on a late summer day doesn't always have appeal. Think light and fresh!
A variation on this salad is a suggestion from Nan; use black beans instead of kidney, and cilantro instead of flat-leafed parsley. You have shifted from Italy to Mexico for a great new flavor profile!
ingredients:
Add corn, kidney beans and chopped tomato. Toss lightly to coat. Add in most of the parsley, reserving some as garnish before serving. Allow to sit in refrigerator for a few hours to meld flavors. Garnish and serve.
Serves six.
A variation on this salad is a suggestion from Nan; use black beans instead of kidney, and cilantro instead of flat-leafed parsley. You have shifted from Italy to Mexico for a great new flavor profile!
ingredients:
- 1 tablespoon Nan's Barrel-Aged Balsamic Vinegar
- 2 tablespoons Dijon mustard
- ¼ cup Nan's Sundried Tomato Oil with Harissa (shake well!)
- 10 oz. fresh corn cut from the cob, or frozen & thawed
- 1 15 oz. can red kidney beans, rinsed & drained
- 1 large tomato, chopped into ½ inch dice
- 1/3 cup Italian parsley, chopped
- salt & freshly ground black pepper to taste
- 1 teaspoon crushed red chili pepper flakes (optional)
Add corn, kidney beans and chopped tomato. Toss lightly to coat. Add in most of the parsley, reserving some as garnish before serving. Allow to sit in refrigerator for a few hours to meld flavors. Garnish and serve.
Serves six.
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