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Pineapple Salsa Recipe

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This recipe for Pineapple Salsa, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Hollenshead Hasley
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. finely chopped fresh pineapple
1/2 c. diced red bell pepper
1/2 c. diced green bell pepper
1 c. frozen corn kernels, thawed
1 (15-oz.) can black beans, drained and rinsed
1/4 c. chopped onions
2 green chile peppers, chopped
1/4 c. orange juice
1/4 c. chopped fresh cilantro
1/2 tsp. ground cumin
salt and pepper to taste

Directions:
Directions:
In a lg. bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice and cilantro. Season with cumin, salt and pepper. Cover and chill in the refrigerator until serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Joy is the wife of Hugh Hasley, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie Lou (Wade) Hollenshead.

 

 

 

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