This lively salad adds color, flavor and crunch to any grilled main course.
Ingredients
2 cups fresh corn kernels or frozen, thawed
1 15- to 16-ounce can kidney or pinto beans, rinsed, drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 large garlic cloves, minced
Directions
Combine corn, beans, tomatoes, onion and basil in large bowl.
Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)
