Project Description

Recipe Ingredients:

  • 1 can (16-oz.) cut green beans, drained

  • 2 cups cooked*, drained blackeyes or one 16-oz. can, drained

  • 1 can (12-oz.) Mexicali corn

  • 2 cup cooked*, drained large or baby lima beans, or one 16-oz. can, drained

  • 2 peeled, seeded and diced tomatoes (11⁄2 to 2 cups)

  • 1⁄2 cup very thinly sliced onion rings

  • Mexicali Dressing (see below)

Instructions

Combine all ingredients; carefully stir to distribute ingredients evenly throughout mixture. Refrigerate, covered, overnight. Makes 10 to 12 servings.

MEXICALI DRESSING

Combine 1/2 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 3/4 cup.

Storage tip: Mexicali Corn and Bean Salad keeps well, refrigerated, up to 7 days.

Chef’s tip: Delicious served with barbecued chicken, hamburgers or hot dogs.

*For best results, soak and cook dry beans by preferred method.