Thanksgiving Corn, Beans and Pomegranate Salad

Ingredients:

16-ounce can dark red kidney beans, drainedThanksgiving Corn, Beans and Pomegranate Salad
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.

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