"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

Koko's Salsa Recipe

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This recipe for Koko's Salsa, by , is from The Ellis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Ellis
Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can black beans
1 can white shoepeg corn
1 can chopped chilies (mild)
1 can chopped black olives
2 cans Rotel diced tomatoes
2 tbsp. Italian salad dressing
4 green onions finely sliced

Directions:
Directions:
Open all the cans and drain juice. Rinse black beans under cold water.
Chop green onions
Mix everything together and add Italian salad dressing.
Refridgerate overnight for best flavor.
When ready to use drain excess juice from mixture.
Serve with Taco chips.

Number Of Servings:
Number Of Servings:
Unknown
Preparation Time:
Preparation Time:
20 Min.

 

 

 

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