So… I was introduced to this “salsa” when I was dating Mr. Napping. We were attending a potluck dinner on the 4th of July and this was the dish we decided to bring – together. Yeah, big stuff. We told my parents we needed to get together to make it and they didn’t really believe we’d show up with anything. They figured we were just going to kiss and hold hands and gaze into each other’s eyes like love-struck young kids do. They were quite surprised when we showed up with this salsa – and it was really good! My mom was doubly impressed when it wasn’t spicy (she has a weak palette and prefers her food quite bland), but still full of flavor. We are now expected to bring this to Thanksgiving every year by my dad’s extended family.
- - 1 can Black Beans, rinsed
- - 1 can Shoepeg Corn (we can usually find this at Wal-Mart, but it has been difficult to locate in grocery stores at times)
- - 6 to 8 Roma Tomatoes
- - 1 purple Onion
- - 1 bunch Cilantro
- - Italian Dressing (we prefer Kraft's Zesty Fat Free version)
- - Tortilla Chips
- - Rinse the black beans and the corn with cool water.
- - Dice the tomatoes into bite-sized pieces.
- - Dice about half the onion.
- - Rinse and chop the cilantro.
- - Combine beans, corn, onion, tomatoes and cilantro in a large bowl.
- - Toss with Italian dressing. We usually use around half the bottle on one batch of this recipe.
- - Serve with tortilla chips.
- Yields approximately 6 cups. Serves approximately 12 (depending on serving size)
You can adjust the quantities to your personal tastes. It will get stronger the longer it sits. Refrigerate any leftovers. Keeps for 5-7 days in a sealed container in the fridge.