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Friday, September 19, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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FIESTA BEAN SALAD
Salads
Contributed by: LaVerne Ramey
Ingredients:
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 yellow bell pepper
  • 1/2 small onion
  • 3 stalks celery
  • 1 large tomato
  • 2 cans Mexican corn
  • 2 cans black eyed peas
  • 1 small bottle Italian dressing
Dice the peppers, onion, celery and tomato and place in a medium salad bowl or deep casserole dish. Drain the corn and peas and add to the diced vegetables. Pour dressing over the vegetables and mix well. Refrigerate overnight and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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