| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Dip | 12 | Servings |
INGREDIENTS
| 1 | Black Beans | |
| 1 | Kidney Beans | |
| 1 | Shoepeg corn | |
| 2 | Tomatoes diced | |
| 1 | Onion diced | |
| 1 | Green pepper diced | |
| 1/2 | c | Fresh cilantro diced |
| 1 | c | Fat free Italian dressing |
| 1/4 | c | Fat free catalina dressing |
| 1 | t | Garlic powder |
| 1 | t | Chili powder |
INSTRUCTIONS
From: "Kimberley D. Conley" <kconl0@POP.UKY.EDU> Date: Tue, 30 Jul 1996 11:35:00 -0500 Drain and rinse the beans and the corn. Mix all ingredients together in large bowl and chill! I could not find fresh cilantro so I used about 3 tablespoons of dried cilantro and it worked great. I have also experimented with using yellow tomatoes, roma tomatoes, etc. This is wonderful as a dip, over tacos, or with a spoon!!! I have even thought about mixing it with some rice to use as a side dish!! EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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