Mediterranean Three Bean and Corn Salad

Mediterranean Three Bean and Corn Salad

Yield: 10 servings | Serving Size: 1/2 cup | Points Plus: 12 | Calories: 499 | Total Fat: 7g | Saturated Fat: 1g | Trans Fat: 0 g | Sodium: 25 mg | Total Carbohydrates: 83 g | Fiber: 25 g | Sugars: 5g | Protein: 30 g |

Ingredients

• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can cannellini beans
• 2 ears corn on the cob, or 1-2/3 cups corn kernels
• 1 medium tomato, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 small bunch fresh mint, chopped
• 1 small bunch fresh parsley, chopped
• Juice of 2 lemons
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Turbinado sugar, optional maple syrup
• Salt and pepper, to taste

Directions

Rinse and drain all of the beans. Cut the kernels off the corn cobs, or rinse and drain the canned corn if using. Combine the beans, corn, tomato, and onion in a large bowl. Toss lightly.

Combine the garlic, oregano, mint, parsley, lemon juice, olive oil and sugar in a small bowl. Whisk and season with salt and pepper. Add the dressing to the beans and stir. Refrigerate for several hours if possible, or just until chilled before serving.