Pinto Bean, Fresh Corn And Tomato Salad - cooking recipe

Ingredients

Salad
2 cups fresh corn (about 7 or 8 ears)
1 (16 ounce) can pinto beans, rinsed and drained
1 cup seeded and chopped plum tomato
1/2 cup chopped red onions or 1/2 cup vidalia onion
1/4 cup chopped fresh basil
Dressing
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced

Preparation

Wash and drain the pinto beans, chop the tomatoes, onion and basil.
Grill fresh corn on the bbq or outdoor/indoor grill until done.
Cut off the kernals into a bowl.
In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
Pour the dressing over the corn mixture and stir to combine.
Season with salt and pepper.
Serve at room temperature.
This dish can be made 4 hours ahead, just cover and chill.