We always seem to be making food to eat while watching the Steelers games. I get tired of the same ole, so I'm going to start making new recipes. This week I made Black Bean Salsa. As usual, I'm going to make some changes. I will drain at least one of the cans of tomatoes if not both to make the salsa less runny. (I also chopped them up a little as we don't like big chunks of tomato.) I did not add jalapenos, but probably would add a little (we're "mild" people around here but a little kick would be good). This time I used a can of diced tomato with green peppers. Think 8 oz of Italian dressing is a bit much also. Love the sweetness that the shoepeg corn gives!
Black Bean Salsa
1 can Bush's Seasoned Recipe Black Beans, drained but not rinsed
1 can white shoepeg corn, drained
1 can diced tomatoes with basil, garlic, oregano flavoring
1 can diced tomatoes
8 oz Italian dressing
Chopped onion to taste
Chopped jalapeno to taste
Mix all ingredients together and marinate in refrigerator for at least 1 1/2 hours. Serve with tortilla chips.
Would guess this recipe makes about 5 cups.