and a bonus Kaeden flip of the cookbook What's for Dinner...
Corn and Three Bean Salad

ingredients:
uncooked pasta wheels (2 cups).
canned drained black beans (1 cup). canned drained red kidney beans (3/4 cup). canned drained white kidney beans (3/4 cup). canned drained corn niblets (3/4 cup). diced sweet red pepper (1 1/4 cup). diced carrots (3/4 cup). diced red onions (3/4 cup).
lemon juice (1/4 cup). vegetable oil (3 tbsp). red wine vinegar (3/4 cup). crushed garlic (2 tsp).chopped cilantro (1/2 cup).
the how:
PREPARE pasta as per package (firm, not mushy).
DRAIN, RINSE with cold water.
PLACE cooked pasta in a serving bowl.
ADD all 3 beans, corn, red pepper, carrots & onions
PREPARE the dressing
in a small bowl, COMBINE lemon juice, oil, vinegar, garlic and cilantro.
ADD dressing to pasta/vegetable/bean bowl and MIX
SERVES 6 to 8.
This was a DELICIOUS and refreshing salad. It would be great to have in January to LAUGH in the face of winter. It would be perfect for a potluck.
As well, this is a great recipe for the day after yesterday's recipe as they both use approx half of the canned beans (red kidney, black beans and you could throw in the chick peas as well).
~ adapted from 500 best HEALTHY recipes by Lynn Roblin (page 103)