"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jennifer's Corn Salsa Recipe

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This recipe for Jennifer's Corn Salsa, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rona Watts
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 (11oz) Green Giant shoepeg corn, drained
2 to 3 cans Rotel Tomatoes-any flavor
1 can black beans, drained and rinsed well
6 to 8 green onions, sliced thin
8 oz bottle Zesty Italian salad dressing

Added Later:
2 Tbsp Mayonnaise
2 cups shredded cheddar- do not use finely shredded cheddar

Directions:
Directions:
Combine all ingredients except mayo and cheddar cheese in a large storage bowl. Marinate overnight.

Drain liquid from corn mixture. Add in mayo and cheddar cheese.
Serve with Scoops tortilla chips.

Number Of Servings:
Number Of Servings:
Lots
Personal Notes:
Personal Notes:
I got this recipe from a friend at church. This stuff is to die for.

 

 

 

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