Red Bean and Corn light Salad

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You will be pleasantly surprised by the well balanced and delicate taste of this salad prepared without oil. It can be served immediately after preparing it, but is tastier if it marinates at least 8 hours in the fridge. You can only use red pepper, just use one rather than half. I sometimes replace green onions with red onions

Servings: 4

Prep Time20 mins

Vinaigrette
 2 cloves of garlic, chopped finely
 3 tbsp rec wine vinegar
 1 tsp fresly squeezed lemon juice
 1/2 tsp sugar
 Freshly ground black pepper
The Vegetables
 1-19 oz can of red beans or same amount of cooked beans
 2 cups cooked corn niblets
 1 large celery rib, chopped
 Half a green pepper, chopped
 Half a red pepper, chopped
 1/4 cup chopped scallion or red onion

1

In a medium bowl, mix the garlic, vinegar, lemon juice, sugar and pepper.

2

Add remainingi ingredients, stir and refrigerate for 8 to 24 hours.

Ingredients

Vinaigrette
 2 cloves of garlic, chopped finely
 3 tbsp rec wine vinegar
 1 tsp fresly squeezed lemon juice
 1/2 tsp sugar
 Freshly ground black pepper
The Vegetables
 1-19 oz can of red beans or same amount of cooked beans
 2 cups cooked corn niblets
 1 large celery rib, chopped
 Half a green pepper, chopped
 Half a red pepper, chopped
 1/4 cup chopped scallion or red onion

Directions

1

In a medium bowl, mix the garlic, vinegar, lemon juice, sugar and pepper.

2

Add remainingi ingredients, stir and refrigerate for 8 to 24 hours.

Red Bean and Corn light Salad
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