Yield: 1 Recipe
Measure | Ingredient |
---|---|
16 ounces | Canned cut green beans drained |
1 cup | Cooked dry blackeyes drained |
12 ounces | Mexicali corn |
2 cups | Tomatoes peeled, seeded & diced |
\N \N | Mexicali Dressing |
Combine all ingredients; carefully stir to distribute ingredients evenly throughout mixture. Refrigerate, covered, overnight. Makes 10 to 12 servings.
Mexicali Dressing: Combine 5/2 cup oil, 3 tablespoons each lime juice and white wine vinegar. 1 teaspoon each sugar and garlic salt, ½ teaspoon crushed oregano and ⅛ teaspoon bottled hot pepper sauce; mix well. Makes about ¾ cup.
Storage Tip: Mexicali Corn and Bean Salad keeps well, refrigerated, up to 7 days.
Serving Tip: Delicious served with barbecued chicken, hamburgers or hot dogs.
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