Black Bean Salsa
1 (14.5 oz) can black beans, drained and rinsed1 (14.5 oz) can light red kidney beans, drained and rinsed
1 (14.5 oz) can whole kernel corn
1 can white shoe peg corn
1/2 red pepper, chopped
1/2 red onion, finely diced
2 Tbsp. fresh cilantro, chopped
1 small bottle (12 oz.) Zesty Italian Dressing
Mix all ingredients in a large bowl. Toss to coat. Refrigerate for 1 hour before serving. Serve with tortilla chips.
This recipe is so easy and so very good! I think the next time I make it, I'll serve it on top of a tossed salad.
Note: I couldn't find white shoe peg corn, but it tasted fine without it.
I got this recipe from this rockin' blog.
Thanks for stopping by and God bless.
Blessed are the merciful, for they shall obtain mercy.
This post is linked to My Girlish Whims.