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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mexican Bean Salad Recipe

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This recipe for Mexican Bean Salad is from The Hutchison 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:  
2 (15-oz) cans black beans, drained and rinsed
1 (16-oz) can white corn, drained
1 (16-oz) can yellow corn, drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 bunch green onions, chopped
1/2 bunch cilantro, chopped in food processor
1 lemon
2 large tomatoes, peeled, seeded and diced, or unpeeled Romas or cherry
2-3 Tbsp. red wine vinegar
Tabasco to taste
3 Tbsp. Olive oil
Pepper to taste
Directions:
Directions:
Toss mixture as ingredients are added. Refrigerate 24 hours before adding more seasonings. Will keep for a week.

 

 

 

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