Title: Corn and Bean Salad
Categories: Salads, Vegetables, Dressings
Yield: 8 Servings

3 c Corn kernels, cooked
16 oz Red kidney beans, from can,
-drained and rinsed
1 cn Black olives, sliced &
-pitted, drained
1 sm Red bell pepper
Endive leaves

-------------------------------CUMIN DRESSING-------------------------------
6 tb Vegetable oil
3 tb Cider vinegar
1 1/2 ts Dijon mustard
3/4 ts Salt
3/4 ts Cumin, ground
1/4 ts Sugar

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.

Preparation time: 40 minutes

Origin: Reader's Digest Magazine, May, 1994

From the Collection of Candis Compton
Posted to MC-Recipe Digest V1 #473 by Rick Grunwald on
Feb 05, 1997.