Black
Bean Salsa
Serves: 20
Prep. Time: 8:10
15
oz. can black-eyed peas - drained
15 oz. can black beans - drained, rinsed
15 oz. can whole kernel corn - drained
14.5 oz. can diced tomatoes - drained
4 oz. can diced jalapeno peppers - drained
1 med. onion - chopped
1 sm. green bell pepper - seeded, chopped
1 cup Italian salad dressing - low-fat okay
1 Tbls. minced cilantro
1/2 tsp. cumin
1/2 tsp. garlic salt
-Fold together all ingredients until coated with dressing.
-Refrigerate overnight before serving.
Notes: Serve as a dip with tortilla chips, on tacos, or as a Southwest twist on burgers.
Other Salsa recipes on this site:
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