| 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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