Tuesday, January 15, 2013

Recipe of the Week #50- Black Bean Salsa


Black Bean Salsa

1 (14.5 oz) can black beans, drained and rinsed
1 (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.
Matthew 5:7

This post is linked to My Girlish Whims.

1 comment:

Margaret said...

We make this all the time, but don't use store bought dressing. Just squeeze a lime, add a little bit of olive oil and salt and pepper to taste. I just use regular corn too.

Love this recipe..it is one of my favorites and I've been making it about once/week! Delicious!!

Margaret @ Live Like No One Else