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Marinated Beans & Corn Salad
One 16 ounce can of each: red kidney beans, pinto beans, garbanzo beans, and black Spanish beans
One 10 ounce box of frozen corn, thawed (can also use canned corn)
3 stalks celery, thinly sliced
1/4 cup of chopped parsley
1/3 cup of oil
1 onion, chopped
1/4 cup of red wine vinegar
1 clove garlic, minced (if small, use 2 cloves)
1/4 teaspoon of chili powder
1/4 teaspoon of cumin,
1/4 teaspoon of crushed red pepper flakes
Salt and pepper to taste
Drain beans; put into large bowl. Add corn, onion and parsley; toss to mix. Mix remaining ingredients in small bowl. Pour over bean and corn mixture; toss to coat. Refrigerate, covered overnight. Taste and adjust seasonings. Serve at room temperature. |
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