"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn Salsa Recipe

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

Contributor:  
Contributor:  
Barbara Mazzola

Category:
Category:
 

Sauce for Salsa


Ingredients:  
Ingredients:  
Sauce for Salsa (make First)
C white vinegar
1 C sugar
C sugar
C vegetable oil
tsp black pepper
1 T water

Directions:
Directions:
Boil all ingredients together until sugar dissolves, let cool, add to corn mixture
 

Corn and Beans for Salsa


Ingredients:  
Ingredients:  
1 can black beans (drain)
1 can black eyed peas (drain)
1 can pinto beans (drain)
1 can garbazo (chick peas) beans (drain)
2 cans whole kernel corn (drain)
1 4oz jar diced pimento (drain)
1 4oz can green chilies (drain)
1 C diced celery
1 C diced onions (sweet or red)

Directions:
Directions:
Mix all canned items with celery and onions. Pour cooled sauce over this mixture. Chill
Serve with tortilla chips or scoops
This recipe makes a large amount but very popular.

Personal Notes:
Personal Notes:
This was introduced to the family a few years ago and has been very popular.

 

 

 

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