Black Bean Salad


Laurie White
Geneseo, Kansas

Black Bean Salad

15 oz. black beans
16 oz. whole kernel corn, drained
1 lg. green pepper, cut into thin strips 1 inch long (1 c.)
2 med. tomatoes, seeded and cut into 1/2 inch pieces
1 c. sliced celery
1/2 c. chopped green onion
1/2 c. Italian salad dressing
1/2 c. hot picante salsa
1/2 small onion, sliced and separated into rings

Rinse and drain black beans. In a large bowl, combine beans, corn, pepper, tomatoes, celery, green onions, salad dressing, and picante salsa. Cover and chill 4 to 48 hours. Stir once or twice. Top with onion slices. Yield: 16 servings.

…from “Between Friends” Cookbook

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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