Title: Company Mexicali Corn and Bean Salad
Categories: Salads
Yield: 1 Recipe

16 oz Canned cut green beans
-- drained
1 c Cooked dry blackeyes
-- drained
12 oz Mexicali corn
2 c Tomatoes
-- peeled, seeded & diced
Mexicali Dressing

Combine all ingredients; carefully stir to distribute
ingredients evenly throughout mixture. Refrigerate,
covered, overnight. Makes 10 to 12 servings.

Mexicali Dressing: Combine 5/2 cup oil, 3 tablespoons each lime juice
and white wine vinegar. 1 teaspoon each sugar and garlic salt, 1/2
teaspoon crushed oregano and 1/8 teaspoon bottled hot pepper sauce; mix
well. Makes about 3/4 cup.

Storage Tip: Mexicali Corn and Bean Salad keeps
well, refrigerated, up to 7 days.

Serving Tip: Delicious served with barbecued
chicken, hamburgers or hot dogs.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707


File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip