"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn Salsa Recipe

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

Shanna McClure
Added: Wednesday, May 28, 2008


Two Large Beefsteak Tomatoes or 6 Romas
Two cans corn (white/yellow combo by Green Giant)
Two cans black-eyed peas with the jalapeņos
One can black beans
One clump green onions
One green bell pepper
One red bell pepper
One yellow bell pepper
One clove garlic
One clump cilantro
One 16oz bottle of Kraft Zesty Italian salad dressing

Finely chop all vegetables and place in large mixing bowl. Add in chopped cilantro to taste. Add the canned vegetables after draining, except for one of the cans of black-eyed peas which should be added with the juice. Add entire bottle of Kraft Zesty Italian salad dressing. Cover and place in fridge and allow to marinate over night
Then pour contents through colander to remove excess juice. Serve with scoop style tortilla chips.
(Courtesy of Wendy Wilson, my boss)




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