"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bean Salsa Recipe

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This recipe for Bean Salsa, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Jensen
Added: Thursday, September 4, 2008


1 can black beans, rinsed and drained
1 can black eyed peas, rinsed and drained
(you could also use 2 cans black beans and no black eyed peas if you prefer)
1 cup frozen sweet corn kernels
2 medium tomatoes, diced
1 orange bell pepper, diced
1 red bell pepper, diced
medium red onion, diced
3 green onions, diced
2 ripe but firm avocados, diced

The Brine
2/3 cup fresh lime juice
cup olive oil
4 large cloves garlic, minced
1 tsp salt
1/8 tsp cayenne pepper
dash cumin

In salad bowl, combine beans, corn, tomatoes, avocado, bell pepper, and onions. Toss gently

For the brine: In a small jar with tight-fitting lid: Mix lime juice, olive oil, garlic, salt, and spices. Cover and shake until everything is mixed well. Introduce the brine to the other ingredients. Refrigerate overnight.




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