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Black Bean and Corn Salsa Recipe

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This recipe for Black Bean and Corn Salsa is from COOKING WITH THE WISE ONE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 jar Mateo's gourmet salsa (mild), or 1/2 jar Green Mountain Gringo salsa, or any other salsa you like
3 cans Rotel tomatoes & chilies, drained reserving liquid (I use regular rotel)
1 or 2 cans niblet corn, drained
1 or 2 cans black beans, drained and rinsed
1 green bell pepper, diced
1 diced sweet onion
1/4 to 1/2 cup chopped fresh cilantro (optional)
1-2 jalapenos chopped, seeds and ribs removed (optional)
1/2 to 3/4 cup of Italian dressing (I like to use good seasons made with red wine vinegar)
Salt and pepper to taste.
Use reserved Rotel liquid if needed.
Directions:
Directions:
Mix all of the ingredients in a large bowl. Cover and refrigerate for at least 8 hours before serving. Serve with chips, on baked potatoes, on tacos, or as a side dish with any kind of grilled meat. This recipe is even better after 2-3 days.
Personal Notes:
Personal Notes:
We love to serve this in the summertime.

 

 

 

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