NAVY BEAN SALAD

NAVY BEAN SALAD

1/2 pound cooked and cooled Navy beans  2/3 cup finely julienned carrots 1/2 cup finely sliced red onion 1 cup canned or fresh corn kernels1/4 cup rice wine vinegar (or white balsamic vinegar) 2 tablespoons olive oil2 tablespoons chopped fresh parsley (or cilantro)1/2 teaspoon kosher or sea salt1/4 teaspoon freshly ground black pepperMix navy beans, carrots, red onion and corn in a bowl.
Add vinegar, olive oil, parsley, salt and pepper.