| 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.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”