Date: Thu, 12 May 94 17:19:00 EDT
From: "Anne.Cox" (20676AC@msu.edu)
From the New McDougall Cookbook
SPICY MEXICAN BEAN SALAD
1 red onion, sliced
1/4 c water
1 T chili powder
2 c cooked green beans
1 15oz. can black beans, drained & rinsed
1 15oz. can red kidney beans, drained & rinsed
1 15oz. can white beans, drained & rinsed
1 1/2 c frozen corn kernals, thawed
2 T chopped cilantro or parsley
Chili-Cilantro Dressing (recipe following)
Place the onion in a saucepan with the water. Cook gently until the onion is
soft and separated into rings, 4 to 5 min. Add the chili powder and stir
until well mixed. Remove from heat.
Combine all of the ingredients in a large bowl and toss to mix well. Cover
and chill for 1 to 2 hours to allow flavors to blend.
(I left out the chili powder-ac)
CHILI-CILANTRO DRESSING (fantastic!wonderful!use on anything!-ac)
1 4oz. can chopped green chilis
1/4 c chopped fresh cilantro
1/4 c water
1/4 c fresh lime juice
1-2 cloves garlic
2 t honey
freshly ground pepper to taste
Place all of the ingredients in a food processor or blender. Blend until
smooth. (one of those Braun hand blenders works really well-ac)
kwhoney honey