Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
-
1/2
-
1/2
-
2
-
3
-
1/2
-
1
Directions
Fantastic Mexican Corn and Bean Salad (Vegetarian), This recipe makes a large amount but don’t worry when you taste this you won’t be able to keep your spoon out of the bowl it is *that* delicious! Plan ahead this salad *must* chill for 24 hours before serving Adjust the Tabasco and all seasonings to taste This is perfect for a barbecue get together or to take to a potluck!, Perfect salad for a Mexican buffet!, A really delicious salad – thank you! This gets rave reviews from everyone
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Steps
|
1
Done
|
In a Bowl Whisk Together, Oil, Vinegar, Lime Juice, Sugar, Garlic, Cumin, Chili Powder, Cilantro, Seasoned Salt and Black Pepper Until Well Combined. |
|
2
Done
|
Add in Tabasco or Hot Sauce to Taste. |
|
3
Done
|
in a Large Glass Bowl Toss Together All the Beans, Bell Pepper, Jalapeno Pepper, Corn and Sliced Red Onions. |
|
4
Done
|
Pour the Dressing Over the Bean Mixture; Toss to Coat the Season With White Salt and More Black Pepper If Needed. |
|
5
Done
|
Cover and Chill 24 Hours Mixing Once or Twice During Chilling Time. |
|
6
Done
|
Just Before Serving Mix in the Grape Tomatoes. |
