"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (12 oz) can whole-kernel corn, drained
1 (15 oz) can black beans, drained and rinsed
1 red bell pepper, finely chopped
1/2 C green onions, diagonally sliced
'1/2 C red onion, chopped
1 clove garlic, minced
1 medium tomato, chopped
1 jalapeņo pepper, seeded and finely chopped

Dressing:
3/4 C Italian salad dressing
3/4 tsp hot pepper sauce
1/2 tsp chili powder
1 tbsp fresh lemon or lime juice
1 tbsp fresh cilantro, chopped

Directions:
Directions:
In large bowl, combine corn, beans, green onions, red onion, garlic, tomato and jalapeņo pepper.

For Dressing: In a jar with tight fitting Iid, combine Italian dressing, hot pepper sauce, chili powder, lemon or lime juice and chopped cilantro. Close lid. Shake to mix well. Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours or overnight.

 

 

 

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