Corn And Bean Salad

Recipe Ingredients

3 cups	187g / 6.6oz	Corn kernels - cooked
16 oz	454g	Red kidney beans - from can, drained and rinsed
1		Black olives - sliced and pitted drained
1		Red bell pepper (small)
		Endive leaves
		Cumin Dressing
6 tablespoons	90ml	Vegetable oil
3 tablespoons	45ml	Cider vinegar
1 1/2 teaspoons	7.5ml	Dijon mustard
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Cumin - ground
1/4 teaspoon	1.3ml	Sugar

Recipe Instructions

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 1/4-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.

Source:
Elizabeth Powell

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