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Two Native American foods, beans and corn, are combined to make a good salad for a summer outdoor barbecue or picnic.
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| What You Need: |
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1 pound fresh green beans
Salt
2 cups cold, cooked fresh or canned corn, drained
1 medium-sized green pepper, cleaned and chopped
1 medium-sized onion, peeled and chopped
1 canned green chili pepper, seeded and chopped
1/3 cup olive or salad oil
3 tablespoons wine vinegar
1 teaspoon chili powder
˝ teaspoon dried oregano
Pepper to taste
1 large tomato, peeled and cut into wedges
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| How To Cook: |
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1. Wash beans and trim ends. Break into pieces.
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2. Cook in a little salted boiling water until just tender, about 12 minutes.
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3. Drain and cool.
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4. Mix with remaining ingredients, except tomato, in a serving dish.
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5. Refrigerate 1 to 2 hours to blend flavors.
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6. Serve garnished with tomato wedges.
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