This recipe for Salsa Bean Dip, by Janice Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans chopped tomatoes 3 cans black beans, drained 3 small cans niblet corn 1/4 c. honey 1/2 jar pace picante sauce (big one) Juice of 2 limes 2 avacados diced 1 can black olives sliced 6 garlic cloves 1/4 c. chili powder 2 c. green onions 1/2 red onion, diced
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