"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Rice, Corn and Bean Salad Recipe

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

Contributor:  
Contributor:  
Tammy Mora
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup frozen corn kernels
1 cup cooked brown rice
1 medium to large tomato diced
1/2 cup diced green pepper
1/8 cup roughly chopped cilantro
1 cup canned black beans rinsed
Dressing:
1 T. red wine vinegar
1 T. water
1 T. soy sauce
1/4 tsp dijon mustard
dash of tobasco sauce

Directions:
Directions:
Blend all dressing ingredients well. Put all other ingredients in a bowl and toss with the dressing.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Tammy is Jarom's next door neighbor, and his fried Rick's mom. She made this for Rick's graduation bar-b-que. Yummy!

 

 

 

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