Black Bean Corn Salsa

Apparently I'm on a Mexican kick lately. I think that's just how I roll in the summer time. Anyone else like that?

A few years ago my mom introduced me to this recipe. It was in their church cookbook, submitted by some lady I've never met. BUT I have gotten some good use out of this recipe. It's perfect to take to summer BBQ's or pot lucks. I love that I typically have most of the ingredients on hand and if I don't, it only takes about $3 to pick them up from the store.

We like foods pretty hot and spicy in our house. This recipe does include a jalapeno. I usually leave some of the ribs and seed intact so that some of the heat remains. If you don't like very much heat, make sure you remove all the ribs of the jalapeno before you dice it up. I also like to cover my hand in the plastic produce bag while chopping a jalapeno. You can also keep rubber gloves on hand. I must have had a REALLY potent pepper one time that I made this recipe and ended up with a burning hand for 3 days. I haven't made that mistake again.

Black Bean Corn Salsa

1 can black beans, drained and rinsed
1 can shoepeg or white corn, drained and rinsed
3 Roma tomatoes, diced as tiny as you can get them
1/2 red onion, diced as tiny as you can get it
1 jalapeno, finely diced
1/4 cup Zesty Italian dressing

Mix together all ingredients. Refrigerate until ready to serve. Best if refrigerated for at least 4 hours or overnight. Serve with tortilla chips, put in quesadillas, or serve with rice as a vegetarian meal.

Makes 12 servings

60 calories 1.4 g fat 10.2 g carbohydrate 2.6 g fiber 2.6 g protein