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    Corn and Black Bean Salad


    Source of Recipe


    Aunt Saunny

    Ingredients:
    1 can corn, drained
    1 can black beans, rinsed and drained
    1 can French-cut green beans, drained
    1 can blackeyed peas, rinsed and drained
    1 can pinto beans, rinsed and drained
    1 can red beans, rinsed and drained
    1 medium onion, chopped
    1 green pepper, chopped

    Dressing:
    1/2 cup Balsamic or wine vinegar
    1/2 cup olive oil

    Preparation: Add dressing and allow to marinade for a couple of hours
    before serving.

    Dressing:
    Spice to taste with garlic salt, oregano, basil, rosemary and anise.

    Use as much or as little dressing as you wish on the salad. The unused
    dressing will keep.



    Notes: You can use any sized cans you wish as long as the sizes are
    equal.
 

 

 

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