"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

Zesty Corn Salad Recipe

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

Eric/Darlene Taylor
Added: Monday, September 1, 2008


1 tbsp olive oil
4 cups whole kernel
1/2 cup red onions,minced
1 tsp garlic,minced
1/4 tsp ground cumin
1/4 tsp chili powder
1 cup red pepper,diced
1 cup canned black beans,drained&rinsed
2 tbsp freshly squeezed lime juice
2 tbsp fresh cilantro,minced
1 tbsp hickory flavored barbecue sauce
1 tsp granulated sugar
salt & pepper to taste

In a large skillet; heat oil over medium-high heat. Add corn. Cook and stir until corn just begins to cook ,about 8 minutes or so. Add onions, garlic,
cumin and chili powder. Cook and stir 1 minute.
Remove from heat. Transfer corn mixture to large bowl. Add red pepper,beans,lime juice, cilantro, barbecue sauce, sugar, salt and pepper. Mix well. Cover and refrigerate for at least 2 hours before serving.

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