"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn & Bean Salad Recipe

  Tried it? Rate this Recipe:


This recipe for Corn & Bean Salad, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Noden
Added: Thursday, October 29, 2009


1 15-ounce can cannellini or great northern beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 8-ounce can whole kernel corn, drained
1/2 cup chopped green pepper (1 small)
1/4 cup red onion (1 small)
1/4 cup salad oil
1/4 cup vinegar
1 clove garlic, minced
2 T. snipped fresh cilantro
2 T. lime juice
1 T. sugar
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt

In a large bowl combine beans, corn, green pepper, and onion. For marinade, in a screw top jar, combine next 9 ingredients. Cover and shake well. Pour marinade over vegetables. Toss lightly to coat. Cover and chill 4 to 24 hours, stirring occasionally. Makes six servings.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!