Sunset Ridge Corn & Bean Salad
with chili dressing

By Culinary Cowboy | October 20, 2007

This goes great with a barbeque. However, treatment you can just serve yourself up a big helping and it makes a fine light meal or snack.

For the salad:
1.5 cups whole-kernel corn
1 can red beans
1 can black beans
1 can pinto beans
1 can garbanzo beans
1 bunch green onions, medical chopped

Chili Dressing:
1/2 cup vinegar (your favorite)
2 tsps olive oil
2 tsps chili powder
1 tsp ground cumin
4 cloves garlic, viagra sale minced
1 Texas 10-15 onion, chopped


1. Open cans of beans, pour off liquid and rinse beans
2. In a large bowl combine salad ingredients.
3. In a small bowl whisk together dressing ingredients, toss with salad.
4. Refrigerate for at least 2 hours before serving to allow flavorings to blend.

Download recipe as PDF file.
Sunset Ridge Corn & Bean Saladwith chili dressing

Topics: Beans, Corn, Recipes, Salads | No Comments »

A taste of the Old World through new techonology

By Culinary Cowboy | November 26, 2006

Here’s a great way to resurrect this blog!

The recipe below for a tortilla is from my good buddy Emi in Spain. Emi and I never have met, but we have been “seeing” each other almost daily over the internet for more than a year, maybe two. We both have weathered storms together. Thankfully, she speaks very good English, as my Español is muy bado.

Now, it appears that she and her husband may make it not only to the United States, but to Dallas – a village near the thriving metropolis of Fort Worth, Texas. What a hoot!

By the way, the first thing you Mexican food lovers will notice is that this tortilla is nothing like anything you are used to. The word has a whole different meaning in Spain. This is a delicious potato and egg omelet.

Tortilla Española de Emi

tortillaRecipe for 4 people:

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