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Corn Salsa Recipe

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This recipe for Corn Salsa, by , is from Frank-Chaney Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katrina DeAnn Chaney


2 cans yellow corn, drained
2 cans white corn, drained
2 4oz. cans diced green chiles, drained
1 can of petite diced tomatoes, rinsed and drained OR 2 roma tomatoes diced
1 can black eyed peas, rinsed and drained
8 green onions chopped (just the green parts)
3 jalapenos, seeded and diced, (if you donít want that much heat take it down to 1 or 2)
8 tbsp. white vinegar
1 tsp. cumin
1 tsp. salt
Ĺ tsp. garlic powder
⅔ c. olive oil

Handful of cilantro chopped (added right before serving)

Makes a very large bowl, perfect for a party or pitch in (or you could easily cut the recipe amounts in half)

Mix all of the vegetables in a large bowl, add the vinegar, oil and spices. Cover and refrigerate at least an hour, add the cilantro. Serve with baked tortilla chips




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