June 4, 2004, Newsletter Issue #180: Keep your cool!
Tip of the Week
Red Bean and Corn Salad
1 (15 ounce) can cannelli beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed and drained
2 zucchini, diced
1/3 cup red onion, diced
1/4 cup fresh parsley, chopped
1/2 cup oil
1/2 cup vinegar
1/3 cup sugar
1 tsp dry mustard
Salt and pepper to taste
Combine all ingredients and mix well. Chill for 2 hours before serving.
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