"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

New Mexican Bean Salad Recipe

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This recipe for New Mexican Bean Salad, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Walker
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 to 17 oz.) EACH garbanzos, kidney beans, pinto beans, and whole-kernel corn

1/2 cup chopped green onion

1/3 cup chopped fresh cilantro leaves

1 large (about 8 oz.) red bell pepper, stemmed, seeded, and coarsely chopped

1 can (4 oz.) diced green chiles

New Mexican dressing

Combine 1/4 cup red wine vinegar

2 T. salad oil

1/4 t. pepper

1 t. chili powder

1 t. dried oregano leaves

1 t. ground cumin

Directions:
Directions:
In a colander, rinse garbanzos, kidney beans, pinto beans, and corn; drain well. Mix bean and corn mixture with green onion, cilantro, red bell pepper, green chiles, and New Mexican dressing. Cover and chill at least 1 hour or until the next day, stirring occasionally.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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