Ingredients:
16-ounce can dark red kidney beans, drained
15.25-ounce can whole-kernel corn, drained
1/2 cup pomegranate seeds
1/3 cup bottled olive oil vinaigrette
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Preparing:
Arrange beans and corn on a serving platter.
Sprinkle seeds, cilantro and parsley over the beans and corn.
Drizzle with the olive oil vinaigrette and serve.
Related recipes:
