Sunday, October 23, 2011

black bean salsa


total time: 10 minutes 

1 can (15 oz.) Bush's* Black Beans, rinsed and drained 
1 can (8 oz.) shoepeg corn, drained 
1 can (14.5 oz.) diced tomatoes 
1 can (10 oz.) diced tomatoes with green chilies 
8 oz. Italian dressing 
1 medium onion, chopped 
1 medium jalapefio, chopped 

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips. Refrigerate any leftovers. Serves 4.

No comments: