"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Red and Black Bean Salad Recipe

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This recipe for Red and Black Bean Salad, by , is from Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy
Added: Thursday, June 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - 15 1/2 oz can black beans
1 - 15 1/2 oz can kidney beans
1 - 11 oz can corn with red and green peppers (MexiCorn)
3 chopped green onions
3 tbls extra virgin olive oil
3 tbls red wine vinegar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

Directions:
Directions:
Pour both cans of beans into a colander to drain. Pour the corn over the beans and rinse well with cool water. Drain well. Pour beans and corn into a 3 qt or larger bowl. Finely chop green onions and add. Whisk vinegar and dry ingredients in a 2-cup measuring cup. Whisk in olive oil. Pour dressing over bean mixture and stir until well-coated.

 

 

 

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