Corn and bean salad

8 Servings

Ingredients

Quantity Ingredient
3 cups Corn kernels, cooked
16 ounces Red kidney beans, from can, drained and rinsed
1 can Black olives, sliced & pitted, drained
1 small Red bell pepper
Endive leaves
6 tablespoons Vegetable oil
3 tablespoons Cider vinegar
1½ teaspoon Dijon mustard
¾ teaspoon Salt
¾ teaspoon Cumin, ground
¼ teaspoon Sugar

Directions

CUMIN DRESSING

To make the dressing, in a medium-sized bowl, whisk together oil, vinegar, mustard, salt, cumin, and sugar until well mixed. Stir corn, kidney beans, and olives into the bowl with the dressing; toss until coated. cover and refrigerate for at least 30 minutes.

Keeping the bell pepper whole, remove the core and seeds. Cut the pepper crosswise into ¼-inch rings. To serve, line a platter with endive leaves.

Spoon the corn mixture over the endive, top with the bell pepper rings and serve.

Preparation time: 40 minutes

Origin: Reader's Digest Magazine, May, 1994 From the Collection of Candis Compton Posted to MC-Recipe Digest V1 #473 by Rick Grunwald <rgrun@...> on Feb 05, 1997.

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