Corn, Bean and Tomato Salad
2 cups fresh corn (about 7 or 8 ears)
1 (16 ounce) can pinto beans, rinsed and drained
1 cup seeded and chopped plum tomato
1⁄2 cup chopped red onions or 1⁄2 cup vidalia onion
1⁄4 cup chopped fresh basil
Dressing
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
DIRECTIONS
Wash and drain the pinto beans, chop the tomatoes, onion and basil.
Grill fresh corn on the bbq or outdoor/indoor grill until done.
Cut off the kernals into a bowl.
In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
Pour the dressing over the corn mixture and stir to combine.
Season with salt and pepper.