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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Salsa - Otherwise Known as Corn & Bean Salad Recipe

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This recipe for Salsa - Otherwise Known as Corn & Bean Salad is from The Nopanen Family Cookbook Project, 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:  
2 cans corn (white or yellow), drained
2 cans black beans, rinsed
1 can water chestnuts
1 medium onion, diced
1 pepper, diced (green, red, yellow - I mix them - makes it pretty)
1 cup sliced celery

Dressing:
¾ cup white vinegar
¾ cup sugar(or artificial sweetener)
½ cup olive oil
1 tsp. salt

Variation (the one we use): Same ingredients as above but omit water chestnuts. Instead add 2 cans diced tomatoes (one drained and one with liquid), 1 - 4.5 oz. chopped green chiles (I use mild), and a lot of chopped cilantro to taste.
Directions:
Directions:
Combine vegetables in large bowl. Heat dressing ingredients and boil one minute. Pour hot dressing mixture over vegetables. Mix, add cilantro, and refrigerate at least overnight.
Number Of Servings:
Number Of Servings:
Makes a lot!
Personal Notes:
Personal Notes:
You can always add another can of beans and corn if you want to make more without increasing liquid. Also, original recipe calls for 1 can of tomatoes but I think it needs 2. You can use seasoned tomatoes like Rotel but I prefer to use regular tomatoes and add a can of green chiles. You really can’t mess it up, and it will stay in the refrigerator for at least a week (although it usually doesn’t last that long).

 

 

 

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