Guest guest Posted May 6, 2007 Report Share Posted May 6, 2007 Wonderful recipe. I made some Mexican Cornbread to go with it for lunch. Thanks Donna! Judy , Donnalilacflower <thelilacflower wrote: > > Marinated Beans and Corn Salad > > 1 (16 oz.) can each: red kidney beans, > pinto beans, garbanzo beans, and black beans > 1 (10 oz.) box frozen corn, thawed > (can also use canned corn) > 3 stalks celery, thinly sliced > 1/4 c. chopped parsley > dash rosemary > 1/3 c. oil > 1 onion, chopped > 1/4 c. red wine vinegar > 1 clove garlic, minced (if small, use > 2 cloves) > 1/4 tsp. each: chili powder, cumin, > crushed red pepper flakes > Salt and pepper to taste > > Drain beans; put into large bowl. Add corn, onion > and parsley; toss to mix. Mix remaining ingredients > in small bowl. Pour over bean and corn mixture; toss > to coat. Refrigerate, covered overnight. Taste and > adjust seasonings. Serve at room temperature. > > > Around the world cuisine never tasted so good! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2007 Report Share Posted May 6, 2007 Happy you enjoyed the recipe. It's big on taste. Donna gourmet-garden-of-spicy-vegetarian- eatin , " wwjd " <jtwigg wrote: > > Wonderful recipe. I made some Mexican Cornbread to go with it for lunch. > Thanks Donna! > Judy > > , > Donnalilacflower <thelilacflower@> wrote: > > > > Marinated Beans and Corn Salad > > > > 1 (16 oz.) can each: red kidney beans, > > pinto beans, garbanzo beans, and black beans > > 1 (10 oz.) box frozen corn, thawed > > (can also use canned corn) > > 3 stalks celery, thinly sliced > > 1/4 c. chopped parsley > > dash rosemary > > 1/3 c. oil > > 1 onion, chopped > > 1/4 c. red wine vinegar > > 1 clove garlic, minced (if small, use > > 2 cloves) > > 1/4 tsp. each: chili powder, cumin, > > crushed red pepper flakes > > Salt and pepper to taste > > > > Drain beans; put into large bowl. Add corn, onion > > and parsley; toss to mix. Mix remaining ingredients > > in small bowl. Pour over bean and corn mixture; toss > > to coat. Refrigerate, covered overnight. Taste and > > adjust seasonings. Serve at room temperature. > > > > > > Around the world cuisine never tasted so good! > > > Quote Link to comment Share on other sites More sharing options...
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