Corn, Bean and Peas Salad with Tomatoes
| Yield: | 4 Servings |
| Categories: |
| 1 1/4 | c | Frozen peas |
| 1 1/4 | c | Fresh or frozen corn kernels |
| 1 | cn | (450 gram) chick peas; rinsed and drained |
| 3 | c | Medium pasta shells; about, cooked, drained and rinsed |
| 1/4 | c | Minced green onions |
| 1/2 | lb | Ripe tomaotes; about, diced into 1 cm, (about 1/2") pieces |
| 2 | tb | Chopped fresh basil leaves; or 2 teaspoons dried |
| 2 | tb | Strained fresh lemon juice |
| 4 | tb | Extra-virgin olive oil |
| Salt and freshly ground pepper to taste | ||
| 1 | c | Pitted black olives; halved, (optional) |
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