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Mexican Bean Salad Recipe

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This recipe for Mexican Bean Salad, by , is from The Hutchison Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Bonner
Added: Sunday, January 13, 2008


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

Toss mixture as ingredients are added. Refrigerate 24 hours before adding more seasonings. Will keep for a week.




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