"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

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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