Southwestern Bean Salad
By: Helen Pitlick
Published: Sunday, December 27, 2009 - 10:18pm

Ingredients




1 cup cooked fresh green beans
1 2/3 cups cooked blackeyed peas
1 cup corn, fresh cooked and sliced from the cob
1 cup cooked baby lima beans
2 peeled, seeded, diced tomatoes
1/2 cup very thinly sliced onion rings (optional)
1/2 cup olive oil
3 tablespoons fresh lime juice
3 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon garlic, minced fine
1 teaspoon whole oregano
1/8 teaspoon Tabasco sauce
1/4 teaspoon salt

Preparation

1 Combine all ingredients and add dressing. Cover and refrigerate for at least 1- 2 hours before serving. Makes 10-12 servings. 2 Mix well and pour over salad. Grate fresh black pepper over individual servings when served.