Succotash salsa

Yield: 1 Servings

Measure Ingredient
½ cup Finely-chopped red onion
1.00 \N Red bell pepper; finely diced
1.00 \N Yellow bell pepper; finely diced
1.00 \N Jalapeno; finely diced
1.00 cup Fresh corn kernels
1.00 cup Baby lima beans
\N \N (if frozen thawed; if fresh blanched)
2.00 \N Garlic cloves; finely chopped
¼ teaspoon Cumin
3.00 tablespoon Fresh lime juice
1.00 tablespoon Olive oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature. This recipe yields ?? servings.

Recipe Source: HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf From the TV FOOD NETWORK - (Show # HG-1A36 broadcast 09-08-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Bobby Flay

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