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  • Corn, Bean And Peas Salad With Tomatoes

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    Corn, Bean And Peas Salad With Tomatoes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/4 c. Frzn peas
    • 1 1/4 c. Fresh or possibly frzn corn kernels
    • 1 can (450 gram) chick peas, rinsed and liquid removed
    • 3 c. Medium pasta shells, about, cooked, liquid removed and rinsed
    • 1/4 c. Chopped green onions
    • 1/2 lb Ripe tomaotes, about, diced into 1 cm, (about 1/2") pcs
    • 2 Tbsp. Minced fresh basil leaves, or possibly 2 tsp. dry
    • 2 Tbsp. Strained fresh lemon juice
    • 4 Tbsp. Extra-virgin extra virgin olive oil Salt and freshly grnd pepper to taste
    • 1 c. Pitted black olives, halved, (optional)

    Directions

    1. Yield: 3-4 as a main dish, or possibly 6-8 as a side dish
    2. 1. Add in peas and corn to a medium saucepan of sufficient boiling water to cover them generously and cook uncovered over medium-high heat till vegetables are just tender, about 5 min. Drain well. (Alternately, put them in the microwave for a few min and drain.)
    3. 2. Combine corn, peas, pasta, chick peas, green onions, tomatoes and basil in a large bowl and toss lightly.
    4. 3. In a small bowl whisk lemon juice with the oil, salt and pepper. Add in to salad and toss till ingredients are coated. Add in olives. Taste and adjust seasoning.
    5. 4. Serve hot or possibly at room temperature.

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