Name: Company Mexicali Corn and Bean Salad
Ingredients: 16 oz Canned cut green beans drained; 1 c Cooked dry blackeyes drained; 12 oz Mexicali corn; 2 c Tomatoes peeled, seeded & diced; Mexicali Dressing

CATEGORY	CUISINE	TAG	YIELD
Grains		Salads	1	Recipe

INGREDIENTS

16	oz	Canned cut green beans drained
1	c	Cooked dry blackeyes drained
12	oz	Mexicali corn
2	c	Tomatoes peeled, seeded & diced
		Mexicali Dressing

INSTRUCTIONS

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, 1/2
teaspoon crushed oregano and 1/8 teaspoon bottled hot pepper sauce; mix
well.  Makes about 3/4 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip

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