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Makes 3 - 4 Servings  Save to Recipe Box! Rate This Item! Write A Review! Send To A Friend! Print It Out! Report A Bad Link! Share On Facebook

Mexican Three Bean Fiesta Salad

Contributed by: Robert Cerello

This is the party version of a basic and delicious Mexican-inspired corn and bean salad which I invented in 1989. Try it!

Ingredients:

• 1 can white or golden corn, drained thoroughly, 15 oz.
• 3/4 of a can of red kidney beans, about 12 oz., rinsed and drained thoroughly
• 1/2 can pinto beans, rinsed and drained thoroughly, about 8 -9 oz.
• 4 oz. good quality tomato juice
• 4 oz. tomato paste
• 8 oz. garden style tomato sauce
• 12 black olives, pitted and diced
• white onion, about 1/3 Cup, presauteed, cut small
• red onion, about 1/6 Cup, presauteed, cut up small
• green pepper, 1/2 large, presauteed, diced
• yellow pepper, 1/2 large, presauteed, diced
• Monterey Jack cheese, 1/4 lb., diced
• medium or Colby cheddar cheese, 1/6 lb. diced
• Provolone cheese, 1/6 lb. diced
• Roma tomatoes, 2 small, pulped and diced
• 1 sweeter tomato, medium, pulped and cut up small
• Hungarian sweet paprika, 1/2 tsp.
• seasoned salt, 1/ tsp.
• olive oil, for saute
• Italian lite to medium salad dressing, as desired
• 8 large basil leaves, torn small
• 1/2 tsp. Italian seasoning, crumbled
• 2 cloves garlic, minced

Serving Size: Makes 3 - 4 Servings