Kidney Bean, Corn, and Pomegranate Salad

Kidney Bean, Corn, and Pomegranate Salad
Photo by Randy Mayor

Ingredients

  • 1 (15.25-ounce) can whole-kernel corn, drained
  • 1 (15.25-ounce) can whole-kernel corn, drained
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup bottled olive oil vinaigrette
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh cilantro
  • ½ cup pomegranate seeds (about 1 pomegranate)
  • + 5 more ingredients
    • 1/3 cup bottled olive oil vinaigrette
    • 2 tablespoons chopped fresh parsley
    • 1 (16-ounce) can dark red kidney beans, drained
    • ½ cup pomegranate seeds (about 1 pomegranate)
    • 1 (16-ounce) can dark red kidney beans, drained

Arrange beans on one side of serving platter. Arrange corn on the other side of platter. Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.

View full recipe at My Recipes

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