"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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