Company Mexicali Corn and Bean Salad Recipe - Cooking Index
Company Mexicali Corn and Bean Salad Recipe - Cooking Index
| 16 oz | 454g | Canned cut green beans - drained |
| 1 cup | 237ml | Cooked dry black eyes - drained |
| 12 oz | 340g | Mexicali corn |
| 2 cups | 125g / 4.4oz | 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.
Source:
IDAHO BEAN COMMISSION
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