Tuesday, June 3, 2008

Summer Salsa

This recipe comes to you courtesy of a ward Relief Society activity where this salsa was served and the recipe was sought after with much demand. If that isn't a testimony to good cooking, I don't know what is!

12 roma tomatoes
2 bags sweet petite corn
2 cans black eyed beans (drain & rinse)
16 oz zesty Italian dressing
1 bunch green onions
1 bunch cilantro
3/4 tsp. cumin
3/4 tsp. garlic powder
jalapeños to taste
salt to taste

Cut/chop tomatoes, onions, and cilantro. Mix in a large mixing bowl. Add corn, beans, dressing, cumin, and garlic powder. Add jalapeños and salt as desired. Serve with tortilla chips!

Annie's modifications: Nix the jalapeños and throw in 2 chopped avocados, instead.

It's best fresh, but it does keep for a few days. It's so good you'll down it long before it expires. Great and fast for parties!

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