"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zesty Corn Salad Recipe

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This recipe for Zesty Corn Salad, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eric/Darlene Taylor
Added: Monday, September 1, 2008


1 tbsp olive oil
4 cups whole kernel
1/2 cup red onions,minced
1 tsp garlic,minced
1/4 tsp ground cumin
1/4 tsp chili powder
1 cup red pepper,diced
1 cup canned black beans,drained&rinsed
2 tbsp freshly squeezed lime juice
2 tbsp fresh cilantro,minced
1 tbsp hickory flavored barbecue sauce
1 tsp granulated sugar
salt & pepper to taste

In a large skillet; heat oil over medium-high heat. Add corn. Cook and stir until corn just begins to cook ,about 8 minutes or so. Add onions, garlic,
cumin and chili powder. Cook and stir 1 minute.
Remove from heat. Transfer corn mixture to large bowl. Add red pepper,beans,lime juice, cilantro, barbecue sauce, sugar, salt and pepper. Mix well. Cover and refrigerate for at least 2 hours before serving.

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