Monday, October 3, 2011

Summer Bean Salad

Just because summer is over it doesn't mean you can't still enjoy some "no oven food" for dinner!  Quick, Easy, Yummy!

1 16 oz can of black beans, rinsed and drained
2-3 Tomatoes, diced
2 C frozen peas
1 C frozen corn
1/3 C green bell pepper, chopped
1 small onion, chopped
2 TBLS balsamic vinegar
2 TBLS olive oil
2 cloves garlic, pressed
1 head of romaine lettuce, chopped

In a large bowl, combine first 6 ingredients.
In a small bowl combine the vinegar, oil and garlic for the dressing.  Pour over bean mixture.
Toss gently to coat.  Cover and refrigerate all day.(Make in the morning, or night before.)
Serve on a bed of chopped romaine, or lettuce of your liking.  Pictured here is green leaf lettuce.

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