2 canscannellini beans (19 oz. cans, drained and rinsed)
2red peppers (chopped)
1 cupchopped fresh parsley
2 cupschopped tomatoes (or cherry tomatoes, quartered)
1ear of corn (cut kernels off the cob)
3 tablespoonsolive oil
1 tablespoonbalsamic vinegar
In a large bowl, combine beans with vegetables and parsley. Blend oil, vinegar, lemon juice, salt and pepper. Toss dressing with salad, and serve.