Marinated Beans and Corn Salad 1 (16 oz.) can each: red kidney beans, pinto beans, garbanzo beans, and black beans 1 (10 oz.) box frozen corn, thawed (can also use canned corn) 3 stalks celery, thinly sliced 1/4 c. chopped parsley dash rosemary 1/3 c. oil 1 onion, chopped 1/4 c. red wine vinegar 1 clove garlic, minced (if small, use 2 cloves) 1/4 tsp. each: chili powder, cumin, 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. Around the world cuisine never tasted so good! http://groups.yahoo.com/group/gourmet-recipes-from-around-the-world/ ____________________________________________________________________________________ Don't get soaked. Take a quick peak at the forecast with the Yahoo! Search weather shortcut. http://tools.search.yahoo.com/shortcuts/#loc_weather Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/HERB-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
