Friday, July 27, 2007

Recipe time!

Corn and Black Bean Salsa

2-15 oz cans fiesta corn (Del Monte)
2-15 oz cans black beans
3 med to large tomatoes diced
2 green peppers chopped
1 small red onion chopped (or sub a sweet yellow onion)

Sauce:
2/3 cup vegetable oil
1/2 cup vinegar
2 envelopes Good Seasons Italian dressing mix
Red hot pepper sauce to taste
2 small Jalapeno peppers (optional)
2 T. chopped fresh cilantro (optional)

Drain corn. Drain black beans and rinse well. Add chopped vegetables. Mix sauce ingredients together and pour over vegetables. Mix until coated. Serve with tortilla chips. If not serving immediately, refrigerate.

Variations:
You can also add 2 chopped avacados, but the salsa keeps much longer if you don't. It keeps for about 5 days in the refrigerator without them. This salsa can also be served over lettuce for a mexican salad. I don't always add the jalapenos as not everyone can tolerate spicy food. This recipe is very flexible. If there is another veggie you love, throw it in. Let me know if you do! Enjoy!

3 comments:

Linda in Chicagoland said...

Great recipe for a fiber fix! Saw your message in the Townsend group. Cracked me up.

Alpaca Granny said...

Thanks much, gonna mix it up today.

AlisonH said...

Looks scrumptious.

We have a Szechuan restaurant in town (I think they do the poor grammar to sound authentic) that says on their menus, "No ask for no hot and spicy. We do it right."

You know what tones things down if your mouth is on fire afterwards, though, right? Chocolate. Enjoy.