Recipes
Show Recipes:
Asparagus Soup
Asperagus Quiche
Baked Salmon with Pesto/Orzo on the Side
Blue Cheese Bacon Potatoes
Blueberry Spinach Salad
Caesar Salad ala Metropol
Chess Pie
Chocolate Bread Pudding
Chocolate Coconut Crust
Corn Salad
Cream Cheese Rolls
Derby Pie
Eggplant
Fudge Pie
Low Fat Vegan Spaghetti Sauce
Make-Ahead Mashed Potatoes
No Bake Chocolate Peanut Butter Bars
Over Night Coffee Cake
Peanut Butter Bars
Pecan Bars
Pesto Crunch deviled Eggs
Pineapple Cakes
Pineapple Fluff
Rhubarb Dump Cake
Sausage Casserole
Sweet onion and Ham Quiche
Yummy Baked Oatmeal
Zucchini Bread
Corn Salad
By Jan Ogden
Description:
Makes about 8 cups- so it should serve 16 to 20 people as long as it is not the only item on the menu. However it was tasty enough we all went for seconds!
Ingredients:
2 16oz cans corn/drained
1 16 oz can black beans/drained
1 green pepper chopped
1 red pepper chopped
1/2 onion chopped
1 tsp Cajun seasoning (or more)
Mix and chill
Just before serving-add 1 pkg crushed corn chips
1/2 cup mayonnaise
6 oz shredded sharp cheddar cheese
Directions:
Mix and chill first six ingredients
Just before serving-add 1 pkg crushed corn chips
1/2 cup mayonnaise
6 oz shredded sharp cheddar cheese
Prep Time: 20 minutes Cook Time: None
Category: Salads Servings: 16
(Print)