Sunday, August 16, 2009
Black Bean and Corn Salsa
Appetizers... my fave. When I go to a wedding I rarely touch my dinner but I love cocktail hour! Something about those silver trays with delicious little bites of goodness excites me. When I go to a dinner party I am rarely hungry for the meal because, once again, I love the appetizers. I particularly love dips. I had seen this recipe and immediately knew I would need to make it. It's healthier than your average dip, especially when you drain the extra salad dressing leaving you with the marinaded veggies. My friends really liked this. My one coworker even suggested serving it over grilled chicken which I think would be excellent. You could use it as a dip, toss it in salad, toss it with cold pasta to make a pasta salad, serve it over grilled chicken or fish... the options are limitless!
Source: Real Mom Kitchen
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) can Rotel, or diced tomatoes
1/2 - 1 cup prepared Italian dressing
1/2 Tablespoon lime juice
1/2 tsp. chili powder
Add corn, black beans, and rotel to a bowl. Use enough salad dressing to cover all of the mixture. Add lime juice and chili powder and mix well. Put in refrigerator for at least 1 hour but 12-24 hours is best. When ready to serve, drain salsa in a colander to remove excess liquid. Serve with tortilla chips.