| 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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Nutrition (calculated from recipe ingredients)
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Calories: 482
Calories From Fat: 56
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 2508.3mg
Potassium: 3401.7mg
Carbohydrates: 92.2g
Fiber: 40.7g
Sugar: 24.9g
Protein: 32.3g