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Recipes Ethnic Cuisine Mexican
Recipes Ethnic Cuisine Mexican
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| Servings: | 6 |
| Author Notes: | This recipe comes to us courtesy of Brenda Hyde, editor of www.oldfashionedliving.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart). |
| Ingredients: |
12 ounces fresh or frozen corn 2 tablespoons olive oil 2 jalapeño or other hot peppers, grilled, peeled and chopped 1 medium sweet onion, chopped 8 tomatillos, chopped 1/2 cup cider vinegar 1/2 teaspoon black pepper 1 red or green bell pepper, chopped 1 can (16 ounces) garbanzo beans 1 cup chopped cilantro |
| Instructions: | Sauté corn in the olive oil for 5 minutes. Add hot pepper, onions, tomatillos and vinegar to corn and simmer for 10 minutes. Remove from heat and add the black pepper, red bell pepper and garbanzo beans. Chill at least 4 hours. Add minced cilantro just before serving. |
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