"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Bean Salad Recipe

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

Contributor:  
Contributor:  
Louise Bonner
Added: Sunday, January 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (15-oz) cans black beans, drained and rinsed
1 (16-oz) can white corn, drained
1 (16-oz) can yellow corn, drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 bunch green onions, chopped
1/2 bunch cilantro, chopped in food processor
1 lemon
2 large tomatoes, peeled, seeded and diced, or unpeeled Romas or cherry
2-3 Tbsp. red wine vinegar
Tabasco to taste
3 Tbsp. Olive oil
Pepper to taste

Directions:
Directions:
Toss mixture as ingredients are added. Refrigerate 24 hours before adding more seasonings. Will keep for a week.

 

 

 

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