"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Corn, Black Bean & Tomato Salad, by Nancy Alvord, is from Family Recipes To Remember,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans Black Beans, 2 cans White Shoe peg Corn, 3 chopped Tomatoes, 2 clooves Garlic minced, 1/4 cup chopped Cilantro, 1/2 thinly chopped Red Onion, 4 T. Red Wine Vinegar, 1/2 cup Olive Oil, 1/2 tsp. cumin, 1/2 tsp. Oregano, Salt and Pepper
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