1/4 cup red wine
vinegar
1/4 cup olive oil
1 teaspoon oregano
1 teaspoon chili powder
2 tablespoons olive oil
garlic salt to taste
1 (15 ounce) can black beans, drained
salt and pepper to taste
1 teaspoon white sugar
1 (8.75 ounce) can whole kernel corn, drained
1 red bell pepper, cut into thin strips
2 small zucchini, julienne
2 medium small yellow squash, julienne
1 large onion, sliced
1 green bell pepper, cut into thin strips
To taste; picante or other sauce Sauces Mexican
In a large bowl combine
olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar.
To the marinade add the zucchini, yellow squash, onion, green pepper and red
pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not
more than 24 hours.
Heat oil in a large skillet over
medium-high heat. Drain the vegetables and saute until tender, about 10 to 15
minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to
brown vegetables.
Lynn's Spanish RiceM16 and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26
and Mexican Sauces
M72
Longest Estuary: Ob
River, Russia, 550 miles long, up to 50 miles wide