This recipe for Kathy's Corn Salsa, by Emily Buckley, is from Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can black eyed peas (or any kind of beans you prefer) 1 red, yellow or orange pepper, diced 2 cans yellow and/or white corn 1 red onion, chopped 1 large tomato (or more...whatever you like) DRESSING: 1/4 - 1/2 c. balsamic vinegar 1/8 c. or more olive oil 1-2 tblsp. sugar chopped cilantro hot sauce
Combine first five ingredients in a bowl. Mix dressing ingredients and pour over salsa.
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