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Black Bean Salsa Recipe

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This recipe for Black Bean Salsa, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Micky Stungis, CCRP, Research Compliance Specialist
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

Directions:
Directions:
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Don't remember where I got this recipe but it quickly became a favorite.......it's quick to put together, it's colorful, it complements
many different types of meats and poultry (great with pork or chicken!), or it can be served with just chips as a chunky dip.

 

 

 

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