"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fresh Picnic Salsa Recipe

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This recipe for Fresh Picnic Salsa, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cliti Shafer
Added: Thursday, April 23, 2009


1/4 cup rice vinegar
1/4 cup vegetable oil
1 Tbsp. sugar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 15-oz. can black beans, rinsed and drained
1 15-oz. can pinto beans or black-eyed peas, rinsed and drained
1 1/2 cups fresh corn kernels
1 red, yellow, or orange bell pepper, finely chopped (1 cup)
1/2 small red onion, finely chopped (1/2 cup)
1 2-oz. can diced green chiles with liquid
1/4 cup chopped cilantro

At home:

Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.

Stir in black and pinto beans, corn, bell pepper, onion, chiles, and cilantro. Season with salt and pepper.

Put in food storage container and refrigerate 1 hour before serving.

In camp: open container and serve with tortilla chips.

Number Of Servings:
Number Of Servings:




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