Spicy Mexican Bean Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Red onion, sliced
1/4 cup: Water,
1 tbsp: Chili powder,
2 cup: Cooked green beans,
1: 15oz can black beans, drained & rinsed
1: 15oz can red kidney beans, drained & rinsed
1: 15oz can white beans, drained & rinsed
1 1/2 cup: Frozen corn kernals, thawed
2 tbsp: Chopped cilantro or parsley Chili-Cilantro Dressing, recipe following
Directions:
Place the onion in a saucepan with the water. Cook gently until the
onion is soft and separated into rings, 4 to 5 min. Add the chili
powder and stir until well mixed. Remove from heat. Combine all of
the ingredients in a large bowl and toss to mix well. Cover and chill
for 1 to 2 hours to allow flavors to blend. (I left out the chili
powder-ac)
"Anne.Cox" <20676AC@msu.edu>
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Source from luhu.jp
onion is soft and separated into rings, 4 to 5 min. Add the chili
powder and stir until well mixed. Remove from heat. Combine all of
the ingredients in a large bowl and toss to mix well. Cover and chill
for 1 to 2 hours to allow flavors to blend. (I left out the chili
powder-ac)
"Anne.Cox" <20676AC@msu.edu>
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Source from luhu.jp