"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Corn Salsa Recipe

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This recipe for Corn Salsa, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Hardy
Added: Saturday, June 16, 2007


1 1/2 c. frozen corn
1 1/2 c. diced tomato
1 c. chopped red onion
1/2 c. sliced green onion
1 c. chopped pepper (yellow or any color)
1 15 oz. can black beans, rinsed and drained
1 15 oz. can black-eyed peas, rinsed and drained
1/4 c. fresh lime juice
2 T. olive oil
1 T. red wine vinegar
1/2-1 T. ground cumin
2 T. cilantro and/or jalapeno pepper
salt and pepper

Combine all ingredients. Refrigerate until ready to serve. Serve with "scoops" tortilla chips.




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