"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Corn & Bean Salad Recipe

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This recipe for Corn & Bean Salad, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Noden
Added: Thursday, October 29, 2009


1 15-ounce can cannellini or great northern beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 8-ounce can whole kernel corn, drained
1/2 cup chopped green pepper (1 small)
1/4 cup red onion (1 small)
1/4 cup salad oil
1/4 cup vinegar
1 clove garlic, minced
2 T. snipped fresh cilantro
2 T. lime juice
1 T. sugar
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt

In a large bowl combine beans, corn, green pepper, and onion. For marinade, in a screw top jar, combine next 9 ingredients. Cover and shake well. Pour marinade over vegetables. Toss lightly to coat. Cover and chill 4 to 24 hours, stirring occasionally. Makes six servings.




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