Company Mexicali Corn & Bean Salad Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
16 ounce: Canned cut green beans, drained
1 cup: Cooked dry blackeyes, drained
12 ounce: Mexicali corn,
2 cup: Tomatoes, peeled, seeded & diced
Mexicali Dressing,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salads