"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

South of the Border Corn Salad Recipe

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This recipe for South of the Border Corn Salad, by , is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Baker
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans whole kernal corn drained
2 cans black or kidney beans drained
1 can Rotel
1 can lrg. black olives halved
3/4 cup thinly sliced green onions
1/4 cup vegetable oil
1/3 cup lime juice
1 T. minced parsley
1 tsp. salt
1 tbs. cumin

Directions:
Directions:
In large bowl, combine canned ingredients plus onion. In a smaller contained combine the other ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Over night is better. Toss again prior to serving.

 

 

 

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