Recipe

Bean And Corn Salsa Recipe

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Ingredients

1 (15 oz) can black beans, drained (I also rinse mine) .
1 (5/8 oz) envelope powdered Italian salad dressing mix, prepared according to package (I use Kroger brand & prepare it with olive oil & balsamic vinegar) .
1 (15 oz) can chickpeas, drained (garbanzo beans) .
basil (to taste) .
2-3 sliced avocados (depends on how much you like avocado!) .
oregano (to taste) .
1 (15 oz) can whole kernel corn, drained .
3 (10 1/2 oz) cans rotel, do not drain (2 cans lime & cilantro & 1 can extra hot)

Directions

Step #1 Super easy - just dump all the ingredients into a bowl, & stir until well-mixed! Serve with tortilla chips (I like Tostito's Scoops).
Step #2 Tips:.
Step #3 It's best if prepared ahead of time to let it marinate overnight.
Step #4 The longer it sits, the better it tastes! I use avocados that are only slightly ripened beacuse they're easier to dice & when you stir the salsa, riper ones tend to get mushy.
Step #5 You can use any flavor Rotel that you like, but I have found that using plain Rotel lets the flavor of the oil in the dressing through too much & it gives the salsa a bitter taste.
Step #6 You can also dice fresh tomatoes instead of Rotel (I'm too lazy!), or use 2 cans of sliced tomatoes.
Step #7 According to my mom (who gave me this recipe), lima beans, you can use any kind of bean that you want - kidney beans, etc.
Step #8 I haven't tried it - I like it how it is, so I say why mess with it? :).
Enjoy the Bean & Corn Salsa recipe

Viewing Bean and Corn Salsa Receipe