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