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.