"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

MEXICAN BEAN SALAD Recipe

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This recipe for MEXICAN BEAN SALAD, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maribeth Bennett
Added: Sunday, May 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 16 oz cans of each: black, red kidney, garbanzo, and pinto beans
1 - 12 oz can of small white corn
1 - 10 oz can Ro-Tel
1 chopped green pepper
1 chopped medium onion
2 cloves garlic minced
2 lb grilled chicken (I used a store bought rotisserie) chopped
1/2 c of Newmans Own: Olive Oil & Vinegar dressing

Directions:
Directions:
Open, rinse well and drain, all cans of beans and corn. Add all other ingredients mix well and place in fridge overnite. Serve chilled

Personal Notes:
Personal Notes:
Fabulous at potlucks!

 

 

 

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