September 13, 2012

Bean & Corn Salsa

Tired of the same ol' salsas & dips?  Well, kick it up a little with this bean & corn salsa of mine.  It's so easy to make in addition to being colorful & delicious!

Pair it up with a favorite grilled meat or Mexican inspired dish - or just serve it alongside tortilla chips.  Use your imagination, and try it with a variety of dishes to add a whole new flavor element to it.  Take my Pork Carnitas for instance, I never serve them without this bean salsa!

Bean & Corn Salsa
(scroll to bottom for printable recipe card courtesy of Life Around Home)

  • 1 (15.5oz) can black beans, rinsed & drained
  • 1 (15.5oz) can black eye peas, rinsed & drained (can sub 2 cans of black beans & omit the black eyes)
  • 1 (14.5oz) can diced tomatoes with green chiles, drained
  • 2 cups frozen corn kernels, thawed
  • 1 medium red onion, minced
  • 4 jalapeno peppers, seeded & chopped small (leave in the seeds if you like it spicy)
  • 1 cup Italian salad dressing
  • 1 bunch of cilantro, chopped


In a large bowl, combine all the ingredients.  Cover & refrigerate at least 30 minutes before serving.

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