Kidney Bean, Corn, And Pomegranate Salad - cooking recipe

Ingredients

1 (16 ounce) can dark red kidney beans, drained
1 (15 1/4 ounce) can whole kernel corn, drained
1/2 cup pomegranate seeds (about 1 pomegranate)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/3 cup bottled olive oil vinaigrette

Preparation

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.