Tuesday, July 5, 2016

Leftover Corn on the Cob? Try this Zesty Bean Salad

We hosted a 4th of July barbecue yesterday and ended up with  a few leftover corn on the cob. Here's a great way to use up that corn the day after.


1 tomato - core, seed and dice
Leftover corn on the cob - cut the corn off the cob
1 red onion - diced
1 lime - zested and halved
Bunch of parsley - chopped
1 can of beans - (I used Kidney beans) drained and rinsed

Heat a drizzle of olive oil in a large pan. Add corn and onion. Cook until tender. Add beans and diced tomatoes. Cook for 1-2 minutes. Add parsley, lime zest, and lime juice. Salt and pepper to taste. Enjoy!!

Do you have a quick summer salad that is designed to use up leftover vegetables? Share in the comment below. 


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