Tomato, Corn & Bean Salad
Colleen has been preparing this delicious salad for the summer McDougall Program classes. This is simple to make and makes use of all the wonderful summer garden produce available now.
Serves: 4
Prep Time: 15 min
Cook Time: 0 min
Ingredients
1 Cup
Fresh, frozen (thawed), or canned corn kernels
2 Cups
Diced tomatoes
1
Red onion, diced
2
Red, yellow, orange, or green bell pepper, diced
1 Tablespoon
Chopped fresh basil
1 Can
White beans (great northern, cannellini, navy), drained and rinsed
1 Tablespoon
Fresh lime juice
1 Teaspoon
Rice vinegar
To Taste
Salt
Directions
1
In a large bowl, combine all of the ingredients and set aside for 15 minutes or more to allow the flavors to develop.
2
Add salt and serve at room temperature.
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