Company Mexicali Corn And Bean Salad

1          can (16-oz.) cut green beans, drained
2          cups cooked*, drained blackeyes or one 16-oz. can, drained
1          can (12-oz.) Mexicali corn
2          cup cooked*, drained large or baby lima beans, or one 16-oz. can, drained
2          peeled, seeded and diced tomatoes (11⁄2 to 2 cups)
1⁄2       cup very thinly sliced onion rings
Mexicali Dressing (see below)

Combine all ingredients; carefully stir to distribute ingredients evenly throughout mixture. Refrigerate, covered, overnight. Makes 10 to 12 servings.

MEXICALI DRESSING

Combine 1/2 cup oil, 3 tablespoons each lime juice and white wine vinegar, 1 teaspoon each sugar and garlic salt, 1/2 teaspoon crushed oregano and 1/8 teaspoon bottled hot pepper sauce; mix well. Makes 3/4 cup.

Storage tip: Mexicali Corn and Bean Salad keeps well, refrigerated, up to 7 days.
Chef’s tip: Delicious served with barbecued chicken, hamburgers or hot dogs.

Nutritional Information per Serving:
Calories-174, (From Fat-52%), Protein-5g, Carbohydrate-19g, Fat-10g, Sodium-313 mg, Potassium-292 mg, Dietary Fiber-6g, Calcium-25 mg, Iron-2mg, Vitamin A-385 iu, Vitamin C-8 mg, Cholesterol- 0 mg

*For best results, soak and cook dry beans by preferred method.