Inside look

Inside look

Inside look

Inside look

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CORN AND TOMATO SALAD

– 3 large tomatoes chopped – 2 cans 15 oz each, corn, drained – half of a red onion diced – 2 tbsp chopped fresh parsley – 1/4 cup balsamic vinegar – 2 tablespoons olive oil – 1 tablespoon minced garlic – 1 teaspoon salt – 1/4 teaspoon pepper

– Cook the pasta to al dente. – While pasta is cooking, dice the yellow pepper, open and drain the cans of beans and corn. Chop the Grape Tomatoes in half. – Once the pasta is cooked, drain and rinse under cold water. Make sure pasta is well rinsed. – In a large bowl, mix together the pasta, yellow pepper, beans, corn, cheddar cheese and tomatoes.

- Add tomatoes, corn and onion to a mixing bowl and mix well. Stir in parsley.

In a separate bowl, whisk together vinegar, oil, garlic, salt and pepper.

Pour over corn and tomatoes. Mix well.

Let stand for 20 minutes for flavors to mingle or refrigerate covered.

A PERFECT SIDE DISH FOR ANY OCCASION!