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Corn Green Bean Salad


16 Ounces canned cut green beans, drained
1 Cup cooked dry black eyes, drained
12 Ounces Mexicali corn
2 Cups tomatoes, peeled, seeded, diced
Mexicali dressing


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. Mix all ingredients; carefully stir to distribute ingredients evenly throughout mixture. Refrigerate, covered, overnight. Makes 10 to 12 servings.

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