"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Mexican Black Bean Salad, by Amy Kiger, is from SHARING OUR BEST,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 (15 1/2 oz.) cans black beans, rinsed and drained 1 can corn, rinsed and drained 1/2 c. diced onion 1/2 (or more) diced green pepper (may also look pretty with red bell pepper) 1 clove garlic, minced (or 1 tsp. garlic powder) 1/4 c. lime juice 1/2 c. mayonnaise red/cayenne pepper, cilantro, and cumin to taste
Mix all of the ingredients together and refrigerate.
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