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Corn and Bean Salsa Recipe

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This recipe for Corn and Bean Salsa, by , is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Hurdle
Added: Sunday, December 14, 2008

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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