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Corn and Bean Salsa Recipe

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This recipe for Corn and Bean Salsa is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 oz. dried pinto beans
2-3 cups water
3 ears corn
Pinch of salt
1/4 teaspoon sugar
2 Roma tomatoes, diced
1/2 cup mixed pickled vegtables (onions, carrots, and hot chiles), diced
2 Tablespoon pickling liquid
2 Tablespoons extra-virgin olive oil
1/4 teaspoon salt
Directions:
Directions:
Place the pinto beans in a sauce pan with enough water to cover by at least 1 1/2 inches. Bring the water to a boil, reduce the heat to a simmer, and cook uncovered for about 40 minutes or until tender. Add more water if necessary to keep the beans covered. Drain and allow to cool (there should be about 1 cup of beans).
Cut the corn kernals from the cob with a sharp knife (about 2 cups). Place in a saute pan with 1/4 cup water, salt and sugar and cook for 2 minutes over high heat. Transfer to to a mixing bowl. Add the beans and the remaining ingredients, and thoroughly combine.
Note: Pickled vegetables can be purchased as mmost specialty markets, or buy vegetables "en escabeche" at a Latin market. Remove any herbs or peppercorns before using the vegetables for this recipe.
Serving suggestions: With eggs, chicken or as a side dish.
Number Of Servings:
Number Of Servings:
About 2 3/4 cups
Personal Notes:
Personal Notes:
Cindy is the daughter of Sr. Lt. Elaine Verrill

 

 

 

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