"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

Mediterranean Bean Salad Recipe

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This recipe for Mediterranean Bean Salad, by , is from Warnecke Family Cookbook, 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!

Contributor:  
Contributor:  
Janet Allen nee Nelms

Category:
Category:

Ingredients:  
Ingredients:  
1 avocado,cut up
1/3 c. lime juice
2 tomatoes, chopped
1 red pepper, chopped
2-3 garlic cloves, chopped
6 green onions sliced thin
1/2 c. fresh cilantro, chopped
1 1/2 c. frozen corn
2 cans black beans ,drained
1/2 c. olive oil
1 tsp. salt

Directions:
Directions:
In smaller bowl, put lime juice, garlic,olive oil,salt, cayenne pepper& cilantro and whisk well. Set aside.
In larger bowl, put black beans, avocado, red pepper, tomatoes, green onions, and corn and turn until mixed well. Add small bowl contents to big bowl and mix again. Chill if wanted or serve room temperature after letting sit awhile to blend. It is great both ways. I like it best room temperature.






Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This recipe was found in St.Louis Post Dispatch. Sounded great and it is so much for my "veggie" friends and family loves it as a side dish for dinner.

 

 

 

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