"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn Bean Salad Recipe

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

Contributor:  
Contributor:  
Shelli Wayland
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans of kernel corn (drained)
1 can kidney beans (drained)
1 can black beans (drained)
2 cloves of elephant garlic (can use out of jar)
1 red pepper & chopped small
1 (4 oz.) can sliced black olives, drained
6 sliced or chopped raw jalapeņos
1 T. cayenne pepper
3 limes, squeezed (juice)
1 c. chopped cilantro
1 T. cumin powder

Directions:
Directions:
Combine all ingredients and mix well. Refrigerate & serve cold or serve at room temperature.

Preparation Time:
Preparation Time:
10-15 minutes

 

 

 

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