Corn & Black Bean Salsa

By gnoll

From Phyllis Phillips family at Avon Oaks

Ingredients

• Salsa:
• 1 bag frozen white corn (thawed) OR kernels from 4 ears of corn
• 1 T olive oil
• 1 fresh jalapeno pepper, seeded & chopped
• 1 15 oz can black beans, DRAINED & RINSED
• 1 large red pepper, chopped
• 1 C cherry tomatoes, cut in half or smaller
• 4 (1/2 C) whole green onions, chopped
• 1/2 red onion, chopped
• Dressing:
• 3/4 C Italian dressing
• 2 T cilantro (fresh) OR 1 T dried cilantro
• 1/2 t hot pepper sauce
• 2 T lime juice
• 1 clove garlic, minced
• 3/4 t salt
• 1/2 t cumin

Preparation

Step 1

Salsa:
Heat oil --add corn & jalapeno, saute for 2 minutes on med-high heat; cool. In large bow, add beans, red peppers, tomatoes, and red & green onions & cooled corn mixture.

Dressing:
Mix ingredients for dressing, shake well & pour over salsa. Mix and refrigerate. Before serving, mix well. Serve with tortilla chips. Best if made the night before.