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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Kidney Bean, Corn & Pomegranate Salad Recipe

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This recipe for Kidney Bean, Corn & Pomegranate Salad is from The Cini Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz.) can dark red kidney beans, drained
1 (15.25 oz.) can whole-kernel corn, drained
½ c. pomegranate seeds (about 1 pomegranate)
2 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh parsley
⅓ c. bottled olive oil vinaigrette
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4 - 3/4 c. servings

 

 

 

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