Tri Colored Salad

Name: Tri Colored Salad
Ingredients: 1 can (15 Oz. Size) Dark Red Kidney Beans; 8 ounces, weight Frozen Kernel Corn; 8 ounces, weight Frozen Green Peas; 2 Tablespoons Extra Virgin Olive Oil; 2 Tablespoons Balsamic Vinegar; Salt And Pepper, Optional, To Taste

6 ingredients

2 steps

Ingredients

1 can (15 Oz. Size) Dark Red Kidney Beans
8 ounces, weight Frozen Kernel Corn
8 ounces, weight Frozen Green Peas
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
Salt And Pepper, Optional, To Taste

Directions

1

Open can of kidney beans. Drain and rinse well. In a medium sized mixing bowl, combine kidney beans, corn and peas. Toss with olive oil and vinegar. Add salt and pepper (optional) to taste. Refrigerate leftovers.
2

Canned tuna (drained) or other shredded meats can be added to make this a main dish rather than a side dish.