Black Bean Salsa
- - 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)
Recipe by While He Was Napping at https://www.whilehewasnapping.com/2014/06/black-bean-salsa/
3.5.3208