Corn and bean salad
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Corn and bean salad
  Corn    Salad    Vegetables    Dressings    Beans  
Last updated 6/12/2012 1:17:48 AM. Recipe ID 48357. Report a problem with this recipe.
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      Title: Corn and bean salad
 Categories: Salads, Vegetables, Dressings
      Yield: 8 Servings
 
      3 c  Corn kernels, cooked
     16 oz Red kidney beans, from can,
           -drained and rinsed
      1 cn Black olives, sliced &
           -pitted, drained
      1 sm Red bell pepper
           Endive leaves

MMMMM-----------------------CUMIN DRESSING----------------------------
      6 tb Vegetable oil
      3 tb Cider vinegar
  1 1/2 ts Dijon mustard
    3/4 ts Salt
    3/4 ts Cumin, ground
    1/4 ts Sugar
 
  To make the dressing, in a medium-sized bowl, whisk together oil,
  vinegar, mustard, salt, cumin, and sugar until well mixed. Stir corn,
  kidney beans, and olives into the bowl with the dressing; toss until
  coated. cover and refrigerate for at least 30 minutes.
  
  Keeping the bell pepper whole, remove the core and seeds. Cut the
  pepper crosswise into 1/4-inch rings. To serve, line a platter with
  endive leaves. Spoon the corn mixture over the endive, top with the
  bell pepper rings and serve.
  
  Preparation time: 40 minutes
  
  Origin: Reader's Digest Magazine, May, 1994
  
  From the Collection of Candis Compton 




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Recipe ID 48357 (Apr 03, 2005)

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