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"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

Mexican Corn & Bean Salad Recipe

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This recipe for Mexican Corn & Bean Salad is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15oz can Whole Kernel Corn - drained
1 15oz can Red Kidney Beans - drained
1 7 oz can pitted Black Olives - drained
2 cups Shredded lettuce
1/2 cup Mayonnaise
1/4 cup Minced Green Onions
2 TBSP Chili Sauce
2 tsp Cider Vinegar
1/4 tsp Chili Powder
Directions:
Directions:
Combine corn, beans, olives and lettuce in serving bowl.

Stir together mayonnaise, onions, chili sauce, vinegar and chili powder.

Add to lettuce and serve.

Good with Mexican food - use as a main dish. Add shredded cheese and crushed tortilla chips to make it heartier.

 

 

 

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