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| CORN AND BEAN SALAD |
Serves: 8
1 1/2 cups canned chick peas,
drained
1 1/2 cups canned red kidney beans, drained
1 1/2 cups canned
black beans drained
1 cup canned corn kernels drained
1/2 cup chopped
red onion
1 sweet red pepper, diced
1/2 chopped celery
For
dressing:
1/2 cup chopped fresh basil
1/2 cup red wine vinegar
1/3
cup olive oil
Dijon mustard
1 garlic clove, minced
salt and pepper
to taste
hot pepper sauce
1/4 cup chopped fresh parsley
In a large bowl,
combine the chick peas, beans, corn, onion, pepper, and celery; set aside.
Mix basil, vinegar, oil, mustard, garlic and spices. Pour over beans, and
toss. Refrigerate up to a day.
Garnish with parsley
