Sunday, March 18, 2007

Colorful Corn 'n' Bean Salad

1 can (15 oz) black beans, rinsed and drained
1 jar (13 oz) corn relish
1 can kidney beans, rinsed and drained
1/2 cup quartered cherry tomatoes
1/2 cup chopped celery
1/4 cup sweet orange pepper
2 tsp minced fresh parsley

In a large bowl, combine all ingredients. Cover and refrigerate until serving.

This recipe is from the July/August 2006 issue of Simple and Delicious. It also called for 1/4 cup sliced pimento stuffed olives but I didn't have any... I am sure they would be great in the salad as well.

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