Corn, Tomato and Bean Salad

This is very similar to a salad our friend Yona makes, so we often just refer to it as a "Yona Salad."   We use black beans (our families favorite) if making for 4 people, and use the other types of beans as well if doubling or tripling the recipe.

From Bon Appétit | August 1995. 4 servings.

2 cups fresh corn kernels or frozen, thawed
1 15- to 16-ounce can black, kidney or pinto beans, rinsed, drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh basil

Dressing:

2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 large garlic cloves, minced

Combine corn, beans, tomatoes, onion and basil in large bowl.

Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)

Per serving: calories, 260; fat, 8 g; cholesterol, 0; sodium, 77 mg.
Nutritional analysis provided by Bon Appétit