This unusual combination turns out to be one of our favorite salads; serve as a side to pork or chicken. The leftovers are great rolled up in tortillas with sliced avocado.
Cooking Light NOVEMBER 1999
Arrange beans on one side of serving platter. Arrange corn on the other side of platter. Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.
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