"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Spicy Bean Salsa, by Karen Freeman, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 15 oz can blackeye peas 1 15 oz can black beans, rinsed and drained 1 15 oz can whole kernel corn, drained 1/2 cup chopped onion 1/2 cup green pepper 4 oz can diced jalapenos 1 14 oz. can diced tomatoes, drained 1 cup Italian dressing 1/2 tsp garlic salt
Mix ingredients in order above. Cover and refrigerate overnight or at least 8 hours.
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