Ingredients:
- 1/2 pound cooked and cooled Camellia Brand Navy Beans
- 2/3 cup finely julienned carrots
- 1/2 cup finely sliced red onion
- 1 cup canned or fresh corn kernels
- 1/4 cup rice wine vinegar (or white balsamic vinegar)
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (or cilantro)
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
Directions:
- Mix navy beans, carrots, red onion and corn in a bowl.
- Add vinegar, olive oil, parsley, salt and pepper, and toss gently to distribute dressing.