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.
*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.