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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