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.
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Tags: Christmas appetizers, Christmas food, Christmas recipes, Hanukkah appetizers, Hanukkah food, Hanukkah recipes, new years appetizers, new years dinner, new years food, new years recipes, parsley, thanksgiving food, thanksgiving recipes, thanksgiving salad