Ingredients
Instructions
- 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.