This recipe for Corn/Bean Salsa, by Judy Hester, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
(1) can petite diced tomatoes – drain off liquid (2) cans Mexican corn (1) can black beans Whole bunch of cilantro, chopped Juice of (1) lime Diced/chopped onion Salt/fresh pepper to taste – lots of salt Tobasco/hot sauce to taste - 3-4 dashes
Mix all together. Tastes better when made ahead of time to allow the flavors to blend.
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