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Results 81 - 90 of 166 for bean corn salad
Add ingredients to beans and corn. Pour salad dressing over and let set. Stir occasionally in refrigerator.
Soak beans in water to cover by ... jicama, red pepper, corn and cilantro; toss to coat. ... Cover and refrigerate up to 2 hours.) Makes 11 cups.
83. Black Bean Salad
Add 1 to 2 Tbsp water to corn and cook a few minutes. Drain and rinse beans. Chop onion and red ... pepper. Serve with Mexican food or for a picnic.
Slice beans into bite sized pieces and ... Mix all ingredients in blender and mix. Toss into salad mixture and chill 4 to 6 hours or overnight.
85. 3 BEAN SALAD
Drain beans. Combine sugar, vinegar, oil, salt and pepper. Combine all other ingredients with mixture. Refrigerate at least 4 hours before serving.
Amounts of ingredients may be varied to taste. Here's a suggestion to get you started. Mix dressing ingredients and pour over vegetables. ...
Clean beans, cover with 2 inches ... but still hold their shape. Drain and cool. Mix beans with remaining ingredients and refrigerate if desired.
Cook pasta shells and corn according to directions on package. ... bowl, combine remaining ingredients. Toss well. Chill before serving. Serves 12.
89. BEAN SALAD
Mix and pour over the above. Let set overnight. Drain to serve. Will keep week or more in refrigerator.
90. BLACK BEAN SALAD
Mix all ingredients together. Refrigerate several hours or overnight. Sprinkle with coarse pepper just before serving.
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