Summer-ish Succotash Salad Recipe

After a couple of weeks of travel and eating out for nearly every meal, I am in a serious mood for fresh salads this week. I tried a Rachel Ray recipe today for a Summer-ish Succotash Salad Recipe. I give it 3 stars out of 5. If I were to do it over, I would use less parsley (Joe try to control yourself---I know this is an unimaginable concept for you), or cook it with the sausage and I would roast the bell pepper instead of just chopping it up and adding it raw.

Here are the ingredients..
1 red bell pepper
a handful of italian flat leaf parsley
half of an avocado
half of a red onion
2 mango chicken sausages
1 can corn
1 can butter beans
2 teaspoons red wine vinegar
1tbsp olive oil
salt
pepper

Chop up all the veggies (I would chop everything a bit smaller than I did here).

Drain and rinse the beans and corn.

Saute the sausage in some olive oil for about 10 minutes on medium low heat.Add the red wine vinegar, olive oil, salt and pepper.

Mix it all together and enjoy.