Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Marinated Corn & Red Bean Salad
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- #70067
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 can (11 ounce size) whole corn, drained
1 can (15 ounce size) dark red kidney beans, drained
1 jar (6 ounce size) artichoke hearts, quartered and drained
2 tablespoons jalapeno, chopped
1/4 cup red onion, chopped finely
1/2 cup red wine vinegar
3 tablespoons olive oil
2 teaspoons brown sugar
1/2 teaspoon dry mustard
directions
In a large bowl, combine corn, kidney beans, artichoke hearts, jalapeno, and red onion.
In a small bowl, whisk together red wine vinegar, olive oil brown sugar and mustard.
Pour marinade over vegetable mixture and stir until everything is coated with marinade. Cover and refrigerate overnight.
added by
babblinbobbi
nutrition data
Nutritional data has not been calculated yet.
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