Ingredients
2 cans
cannellini beans (19 oz. cans, drained and rinsed) 2
red peppers (chopped) 1 cup
chopped fresh parsley 2 cups
chopped tomatoes (or cherry tomatoes, quartered) 1
ear of corn (cut kernels off the cob) 3 tablespoons
olive oil 1 tablespoon
balsamic vinegar 1⁄2
lemon (juiced)Yields:
Instructions
In a large bowl, combine beans with vegetables and parsley. Blend oil, vinegar, lemon juice, salt and pepper. Toss dressing with salad, and serve. (Recipe #906)