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Sunday, May 30, 2010




Cutting up a green pepper . . .

for Corn-Bean Salad
to take to Jeanne and Barry's Memorial Day Party.

Corn and Black Bean Salad [enough for a Pitch-In]
  [modified recipe from Angie Ayala, LaFontaineIndiana,
   SCI REMC news magazine, circa 1995]

Combine:
2    cans (12 oz)  whole kernel corn, drained
2    cans (15 oz)  black beans, drained and rinsed
1                       red bell pepper, chopped
1                       green bell pepper, chopped
1    cup              sweet onions, chopped
2    cloves          garlic, minced or ¼ tea. minced garlic
2    medium         tomatoes, chopped

Make the dressing:
¾   cup              Italian dressing [Kraft House Italian]
¾   teaspoon       hot pepper sauce
                         [if Frank’s Red Hot Sauce, use 1 T.]
½   teaspoon       chili powder
1    tablespoon     lemon juice
1    tablespoon     fresh cilantro, chopped [or 2 tea. dried]

Pour the dressing over the corn/bean mixture.
Stir.  Refrigerate.

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