"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corn Salsa Recipe

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This recipe for Corn Salsa, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Keith and Deborah Kerr
Added: Saturday, July 18, 2009


1 cups frozen corn, thawed
1 cup frozen peas, thawed
tsp. ground cumin
1/8 tsp. dried oregano
1 tbsp. olive oil
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1/3 cup chopped onion
cup lime juice
1 tbsp. Dijon mustard
1 clove garlic, minced
tsp. salt
2 tbsp. minced, fresh cilantro

In large bowl, combine corn & peas. In a non-stick pan, cook cumin and oregano in oil over medium heat for two minutes. (Stinks like old dirty socks at this point, but continue, as its good.) Pour over corn mixture, stir. Add beans, tomato and onion. In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in the cilantro. Pour over corn mixture, stir. Refrigerate at least 4 hours before serving. Serve with tortilla chips.




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