Bean and Corn Salad
1 (15-ounce) can sweet corn, drained
1 (15-ounce) can red kidney beans, rinsed and drained
1/4 cup diced red bell peppers
1/4 cup diced onions
1/2 cup Italian salad dressing
vegan parmesan cheese, to taste (optional)
1. Tn a bowl, add corn. Mix in bell pepper and onion, then mix in kidney beans.
2. Drizzle with salad dressing and toss gently to coat. Mix well, then add the cheese.
3. Refrigerate for at least 24 hours to allow taste to mend together. After that you may eat cold, by itself or throw it on a roll with lettuce and other veggies!