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Company Mexicali Corn & Bean Salad

Ingredients:

16 oz canned cut green beans - drained
1 cup cooked dry blackeyes - drained
12 oz mexicali corn
2 cup tomatoes - peeled, seeded & diced
1 mexicali dressing

Instructions:

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

Servings: 1

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