Shirley’s Corn Salad (Vegetarian Recipe)
This recipe was given to me by a coworker after she brought the salad to a work party. I loved it – it is vegetarian, has an interesting mix of flavors and textures, and it is filling without breaking the calorie bank. You can substitute black eyed peas, black beans, kidney beans or any other preferred bean. Vegetable and cheese amounts can be adjusted to taste. Many thanks to Shirley for this recipe.
2 cans Mexicorn (11 0z. each)
1 can small white beans (15.5 oz.)
1 red pepper, chopped
1 small bunch scallions, sliced, dark green part only
4 ribs celery, diced
8 oz. pepper jack cheese, chopped
1 container grape tomatoes, cut in half
1/3-1/2 bottle Newman’s Light Balsamic Vinaigrette Dressing
Toss all ingredients in a large bowl. Chill.