Company mexicali corn & bean salad
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Canned cut green beans drained |
| 1 | cup | Cooked dry blackeyes drained |
| 12 | ounces | Mexicali corn |
| 2 | cups | Tomatoes peeled, seeded & diced |
| Mexicali Dressing | ||
Directions
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>