2green onionswhite and some of the green part, sliced thinly
1tablespoonminced fresh Italian parsley
2tablespoonsextra virgin olive oil
Juice of 1 lime
¼teaspoonground black pepper
¼teaspoonkosher salt
Instructions
Combine all ingredients in a large bowl.
Toss together until well mixed.
Cover and refrigerate at least two hours before serving.
Notes
I highly recommend Del Monte's Summer Crisp corn for this recipe. It's very crisp and gives a nice texture contrast to the beans.
It's important to let the salad sit for at least 2 hours so that all the flavors have a chance to blend together.
Drain the corn and beans very well to prevent the finished salad from being watery.
Storing and Freezing
Storing: This recipe can be stored in an airtight container in the refrigerator for up to 5 days. It also travels well and can be easily transported to events. Toss well before serving.
Freezing: The fresh vegetables in this salad will turn to mush if frozen and defrosted. Just enjoy it fresh or refrigerated.