Fabulous Corn, Bean and Cucumber Salad
Ingredients:
1 cup fresh chopped parsley
1 cup frozen corn
2 Roma tomatoes
5-6 small seedless cucumbers or 1 English cucumber
½ cup toasted pine nuts
1-15 oz. can of cannellini bean or black beans (can mix both)
Dressing:
1/3 cup lemon juice (2-3 lemons)
3 tbsp. honey
1/3 cup olive oil
1 tsp. sea salt
1 tsp. black pepper
Combine the vegetables in a glass bowl. Mix gently so the beans do not get mashed. In a separate bowl, make the dressing and pour over the bean, cucumber and corn mixture. Pour the dressing on top and soak the vegetables for 30 minutes in the fridge before serving.
Stir after 15 minutes so that the dressing from the bottom covers the veggies on top. Enjoy!
Erica's Kitchen, Recipes that heal: copyright© 2012
1 cup fresh chopped parsley
1 cup frozen corn
2 Roma tomatoes
5-6 small seedless cucumbers or 1 English cucumber
½ cup toasted pine nuts
1-15 oz. can of cannellini bean or black beans (can mix both)
Dressing:
1/3 cup lemon juice (2-3 lemons)
3 tbsp. honey
1/3 cup olive oil
1 tsp. sea salt
1 tsp. black pepper
Combine the vegetables in a glass bowl. Mix gently so the beans do not get mashed. In a separate bowl, make the dressing and pour over the bean, cucumber and corn mixture. Pour the dressing on top and soak the vegetables for 30 minutes in the fridge before serving.
Stir after 15 minutes so that the dressing from the bottom covers the veggies on top. Enjoy!
Erica's Kitchen, Recipes that heal: copyright© 2012