"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Bean and Vegetable Salsa, by Stephanie Snelson, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Stephanie Snelson Added: Wednesday, September 13, 2006
1 can black beans, drained and rinsed 1 can black eye peas, drained and rinsed 1 can white shoppeg corn, drained and rinsed 1 green pepper (chopped) 3 tomatoes (I like Romas best), chopped 2 bunches green onions, chopped 1 package Good Season Italian Dressing - prepared according to package directions.
Make and then refrigerate for at least 1 hour before serving. Use as a dip for corn chips.
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