Sonny Bryan's Summer Salad
Chef Michael LeMaster, Sonny Brian's, Dallas, TX
Adapted by StarChefs

Yield: 6 servings

  • ½ cup cilantro
  • 2 small cans Shoepeg corn, drained
  • 2 cans pinto beans, drained
  • Juice of small lime
  • 2 medium tomatoes, chopped
  • 1 small Texas sweet red onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup mayonnaise

Combine all ingredients and mix thoroughly, chill and serve cold.

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