Black Bean & Corn Salsa
This is the seventh installment of my Food Friday feature! Each Friday through June and July, I’m sharing different fresh and (mostly) healthy summer recipes along with my photos. You can read more about this project and get the last six weeks’ recipes HERE.
Black Bean & Corn Salsa is one of my favorite quick appetizers, and it’s perfect for taking to summer outdoor get-togethers. It’s also delicious, colorful and super easy to make! Here’s how:
3 (15-ounce) cans black beans
1 (15-ounce) can yellow corn
1 (10-ounce) cans tomatoes with green chiles
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups chopped tomatoes
1 cupe chopped cilantro
1 (16-ounce) bottle Italian salad dressing
juice of one lemon (optional)
chopped green onions (optional – I don’t use onion in mine)
Drain the beans and corn. Combine with the tomatoes with green chiles, bell peppers, chopped tomatoes and cilantro in a bowl and mix well.
Add the Italian dressing to the salad. Chill, covered, for up to 24 hours. Drain some of the excess liquid before serving, and serve with tortilla chips. You can also serve this as a side dish.