Ingredients
16 oz canned cut green beans - drained
1 cup cooked dry blackeyes - drained
12 oz mexicali corn
2 cup tomatoes - peeled, seeded & diced
1 mexicali dressing
Directions
Combine all ingredients; carefully stir to distribute ingredients
evenly throughout mixture. Refrigerate, covered, overnight. Makes 10
to 12 servings.
Mexicali Dressing: Combine 5/2 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 about 3/4 cup.
Storage Tip: Mexicali Corn and Bean Salad keeps well, refrigerated,
up to 7 days.
Serving Tip: Delicious served with barbecued chicken, hamburgers or
hot dogs.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707
Servings: 1 recipe
Company Mexicali Corn & Bean Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Corn; Mexican; Salad
The History of Recipes
Written cooking instructions as an idea can be tracked way back into ancient history, in truth as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled some documents which described recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, something that is very familiar to us today. Additionally, he recounts how the Romans made use of a good variety of spices and herbs, including a few you will know for example thyme, mint and dill. Over the succeeding few centuries, the wealthy families of Europe tried to offer the best banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Even so, it was during the nineteenth century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes common in their social group. When we get to the 20th century, recipe books were starting to become popular due to more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Company Mexicali Corn & Bean Salad recipe.
