SUZANNE'S BEAN AND CORN SALAD
1 Can Garbanzo beans
1 Can Black beans
1 Can Shoepeg Corn, rinsed and drained
1/2 Red pepper, diced
1/2 Yellow pepper, diced
1/2 Orange pepper, diced
4 Scallions, sliced
1/2 Cup Diced cilantro
1/2 Cup Lowfat vingaigrette dressing
Sugar or honey to taste
In a large bowl, combine all ingredients and mix gently but well. Store covered overnight in the refrigerator. Serve slightly chilled or at room temperature.
Servings: 8
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