MUSICIANS JANEY KATZ - Zia Publishing

SUMMERRECIPESPHOTOGRAPHY BY JOE BURGESSWhen I visited Cuzco, Peru, withthe Arts Council & Museum Tour,our large group was frequentlyserved buffet style. I was impressedby the marinated dishes among theappetizers and salads. Upon myreturn, I created my own dish that Idubbed Cuzco Confetti Salsa.Cuzco Confetti Salsa1 1 ⁄2 cup (fresh or frozen) limabeans1 cup (fresh or frozen) corn(cut off cob)Microwave these vegetables forabout 1 minute to thaw or blanch1⁄2 cup chopped and peeledcucumber1⁄2 cup chopped red bell pepper1⁄2 cup chopped green bellpepper1⁄2 red onion chopped1 ripe tomato choppedMix all vegetables in a large bowlAdd:1⁄2 cup chopped cilantro1⁄2 tsp oreganoSalt and pepper to taste1⁄4 cup olive oilSqueeze the juiceof 3 fresh limesServe at room temperatureCarol ThompsonCENTURY 21Thompson Realty60 – SILVER CITY LIFE