Ingredients:
2 cups corn kernels ( 2 or 3 cobs)
1 large tomatoes, diced
1 medium zucchini, grated
2 medium carrots, grated
3 stalks celery, diced
1/2 cup chives, minced
1/2 cup parsley, minced ( or cilantro if you prefer)
1 (19 ounce) cans black beans
1 (19 ounce) cans red kidney beans
1 (19 ounce) cans chickpeas
1/4 cup olive oil
1/4 cup vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon savory
1/2 teaspoon chervil
1/2 teaspoon ground celery seed
Directions:
Cook the corn briefly.
Drain and let cool.
Chop the tomato and prepare the remaining vegetables and herbs.
Rinse and drain the beans.
Mix the vegetables, herbs and beans togather in a large bowl.
Mix the oil, vinegar and spices.
Toss into the salad.
Serve chilled.
Servings: 12
Time preparation: 20 min.
Time total: 25 min.