"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


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This recipe for SHARON’S BLACK BEAN SALSA, by , is from Eating with WWW, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Traen
Added: Friday, November 7, 2008


1 can (15 oz) black bean, drained and lightly rinsed
1 red pepper chopped
3 tablespoons olive oil
1/3 cup chopped cilantro
1 teaspoon salt
pinch to your taste cayenne pepper
1 ½ cups corn (frozen-defrosted)
2 medium tomatoes chopped
1/3 c. lime juice
1-2 sliced jalapeño peppers (leave in seed to make hotter)
½ teaspoon cumin

Mix together and refrigerate 4-6 hrs.

WWW memories:
Extra good with Touch-of-Lime chips
March 2006




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