Company mexicali corn and bean salad

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.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias> File

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