Posted by carolmanaw on October 09, 2000 at 19:33:32:
Mexican Bean Salad
2 cans shoe peg corn - drained well
2 cans black beans - rinsed & drained well
1 small can sliced black olives - drained
Dressing:
6 Tablespoons lime juice (I squeeze 1 fresh one)
6 Tablespoons olive oil
1/2 teaspoon ground cummin
1/2 cup finely chopped fresh cilantro
1/2 cup sliced green onion
Mix the dressing ingredients and blend with the corn and beans at least 3
hours before serving. (This is much better when prepared the day before.)
When you're ready to serve, add 1/2 cup of chopped plum tomatoes - well
drained. Serve as a salad or as a dip with taco chips.........Enjoy!!!!