"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn and Black Bean Salad Recipe

  Tried it? Rate this Recipe:


This recipe for Corn and Black Bean Salad, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, June 11, 2006


1 (12 oz) can whole-kernel corn, drained
1 (15 oz) can black beans, drained and rinsed
1 red bell pepper, finely chopped
1/2 C green onions, diagonally sliced
'1/2 C red onion, chopped
1 clove garlic, minced
1 medium tomato, chopped
1 jalapeņo pepper, seeded and finely chopped

3/4 C Italian salad dressing
3/4 tsp hot pepper sauce
1/2 tsp chili powder
1 tbsp fresh lemon or lime juice
1 tbsp fresh cilantro, chopped

In large bowl, combine corn, beans, green onions, red onion, garlic, tomato and jalapeņo pepper.

For Dressing: In a jar with tight fitting Iid, combine Italian dressing, hot pepper sauce, chili powder, lemon or lime juice and chopped cilantro. Close lid. Shake to mix well. Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours or overnight.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!