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Easy Corn and Bean Salad




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 1 16-ounce package frozen whole kernel corn
• 1 15-ounce can dark red kidney beans, drained and rinsed
• 1/2 cup chopped green sweet pepper
• 1/2 cup salsa
• 2 tablespoons snipped fresh cilantro
• 1/4 teaspoon ground cumin
• 1 clove garlic, minced
• 4 fresh lettuce and/or purple kale leaves


Recipe



1. Cook frozen corn according to package directions, except omit any salt and margarine or butter. Drain. Rinse with cold water. Drain.


2. In a mixing bowl stir together corn, kidney beans, sweet pepper, salsa, cilantro, cumin, and garlic. Cover and refrigerate for at least 2 hours or up to 8 hours.


3. To serve, mound corn mixture on 4 lettuce-lined plates. Makes 4 servings.