"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fresh Picnic Salsa Recipe

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This recipe for Fresh Picnic Salsa, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cliti Shafer
Added: Thursday, April 23, 2009


1/4 cup rice vinegar
1/4 cup vegetable oil
1 Tbsp. sugar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 15-oz. can black beans, rinsed and drained
1 15-oz. can pinto beans or black-eyed peas, rinsed and drained
1 1/2 cups fresh corn kernels
1 red, yellow, or orange bell pepper, finely chopped (1 cup)
1/2 small red onion, finely chopped (1/2 cup)
1 2-oz. can diced green chiles with liquid
1/4 cup chopped cilantro

At home:

Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.

Stir in black and pinto beans, corn, bell pepper, onion, chiles, and cilantro. Season with salt and pepper.

Put in food storage container and refrigerate 1 hour before serving.

In camp: open container and serve with tortilla chips.

Number Of Servings:
Number Of Servings:




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