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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is my mother's recipe. With just the right amount of zip, it's one of my favorite dishes to serve at a good old-fashioned Texas barbecue. Ingredients:
2 cans (15-1/4 ounces each) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 can (4 ounces) chopped green chilies |
1/2 cup vinegar |
1/4 cup canola oil |
2 garlic cloves, minced |
2 tablespoons minced fresh cilantro |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
Directions:
1. In a large bowl, combine the corn, beans, mushrooms and chilies. Combine remaining ingredients in a small bowl; pour over salad and toss to coat. Chill until serving. Yield: 8-10 servings.
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