"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn and Black Bean Salsa Recipe

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This recipe for Corn and Black Bean Salsa, by , is from The Strieter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Reitz
Added: Saturday, November 29, 2008


2 cans black beans - drained
1 large sweet red onion - diced
1 red pepper - diced
1 green pepper - diced
2 cups frozen corn - thawed
2 cloves garlic - minced

1/2 cup olive oil
1/2 cup red wine vinegar

1 tsp. Salt
1/2 tsp. Pepper
1 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. sugar
10 drops Tabasco Sauce (or more)

Tortilla chips

Combine all ingredients. Refrigerate and serve with chips.




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