"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dip- Homemade Salsa Recipe

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This recipe for Dip- Homemade Salsa, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Hicks
Added: Saturday, March 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans black beans-drained
2 cans corn-drained
8 tomatoes-finely chopped
1/2 green pepper (optional)
2 green onions-small
1 bunch cilantro
3-4 avocados
4 limes juiced or (lime juice to taste)
Salt and Pepper
3/4 c. Paul Newman's Oil and Vinegar dressing..just for consistency
Chips --Scoop chips work well

Directions:
Directions:
Drain, chop, and mix. Chill.
Add dressing just for desired consistency.

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Yum! Bet you can't eat just one!

 

 

 

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