Cooking Recipe Company Mexicali Corn & Bean Salad
Recipe Ingredients
Directions
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
<Electronic format by Karen Mintzias>