Thursday, September 29, 2011

Black Bean and Corn Salsa

Submitted by Rachel Meacham

2 cans black beans, drained and rinsed
1 can white shoepeg corn, drained
6-8 fresh tomatoes, diced
1/2 red onion, diced
1/2 bunch fresh cilantro, chopped finely
4-8 oz Zesty Italian Dressing

Stir all ingredients in a large bowl. Serve with tortilla chips.

(Note: I usually make this salsa using the Zesty Italian Dressing, but for the cooking club I tried something new using a mixture of olive oil, red wine vinaigrette, salt, pepper, and lime juice. I think I actually like the recipe the original way better--using the Zesty Italian Dressing.)

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