Zesty Bean Salad

Ingredients

2 cans
cannellini beans (19 oz. cans, drained and rinsed)
2
red peppers (chopped)
1 cup
chopped fresh parsley
2 cups
chopped tomatoes (or cherry tomatoes, quartered)
1
ear of corn (cut kernels off the cob)
3 tablespoons
olive oil
1 tablespoon
balsamic vinegar
1⁄2
lemon (juiced)
 
salt and pepper (to taste)
Yields:
servings

Instructions

In a large bowl, combine beans with vegetables and parsley. Blend oil, vinegar, lemon juice, salt and pepper. Toss dressing with salad, and serve.