"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Corn Salsa Recipe

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This recipe for Corn Salsa, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Ward
Added: Monday, August 16, 2010

Category:
Category:

Ingredients:  
Ingredients:  
16-oz. can garbanzo beans
16-oz. can black beans
16-oz. can black-eyed peas
10-oz. can white shoepeg corn
onion, green and red pepper and celery, diced
3/4 cup cider vinegar
1/4 cup vegetable oil
1 cup sugar (I used less)
1 tbsp. water
1/2 tsp. black pepper

Directions:
Directions:
Drain, rinse and mix beans, peas and corn together in a large bowl. Add diced veggies. Combine vinegar, oil, sugar and water in saucepan and bring to boil. Pour over bean mixture. Refrigerate until ready to serve.

Personal Notes:
Personal Notes:
A very popular recipe from my friend Susan Gilmore's daughter, It keeps really well and is delicious served with lots of meat dishes - ham, chicken pork, or whatever you like!

 

 

 

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