White Bean Salad
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Frozen wholekernel corn||1 Cup (16 tbs), thawed|
|Canned white kidney beans||4 Ounce, rinsed, drained (cannellini)|
|Cherry tomatoes||6 , cut into quarters|
|Diced red bell pepper||3 Cup (48 tbs)|
|Red bell pepper||3 Cup (48 tbs), diced|
|Scallions||1⁄3 Cup (5.33 tbs), sliced (green onions)|
|Sliced green onions||1⁄3 Cup (5.33 tbs) (Scallions)|
|Radishes||1⁄4 Cup (4 tbs), chopped|
|Chopped radishes||1⁄4 Cup (4 tbs)|
|Green chili pepper||2 Tablespoon, seeded and minced|
|Green chili pepper||2 Tablespoon, seeded, minced|
|Red wine vinegar||4 Teaspoon (1 tablepsoon plus 1 teaspoon)|
|Olive oil||2 Teaspoon|
|Freshly squeezed lime juice||2 Teaspoon|
|Lime juice||2 Teaspoon, squeezed|
|Garlic||1 Clove (5 gm), minced|
|Taco seasoning||1 Dash|
|Torn lettuce leaves||2 Cup (32 tbs)|
|Lettuce leaves||2 Cup (32 tbs), torn|
1.Take a medium mixing bowl and add in all the ingredients but not the lettuce leaves. Toss well.
2.Refrigerate covered for a minimum of 30 minutes.
3.Take a serving platter and line it with lettuce.
4. Spoon in the bean mixture over the lettuce layer.