Easy Bean And Corn Salsa

Make this easy bean and corn salsa the night before, or about 8 hours earlier than you need it so the flavors have time to marry.

I have a great “transitional” recipe to share with you today. This easy bean and corn salsa is one of those all-purpose dips that’s great for summer cookouts as well as fall tailgating.

I acquired this salsa recipe from a neighbor at a backyard cookout years ago, and it’s positively addictive. It’s easy to make, but be sure to make it ahead of time so the flavors can fully blend together. The result is a pretty, chunky blend of crunch and flavor. If you love chips and pico de gallo, try this bean and corn salsa!

Make this easy bean and corn salsa the night before, or about 8 hours earlier than you need it so the flavors have time to marry.

Dare I say this recipe is somewhat healthy? It’s full of fiber from the vegetables, and I always rinse my canned veggies to remove any salt from processing. You can cut the fat by using a light dressing instead of the regular version, too. This chunky salsa also tastes good over rice, and with fish.

Bean & Corn Salsa

  • 1 can black-eyed peas – drained & rinsed
  • 1 can black beans – drained & rinsed
  • 1 can yellow corn – drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/4 to 1/2 cup finely chopped jalapeno peppers
  • 1 can petite diced tomatoes – do not drain
  • 1/2 teaspoon garlic salt
  • 1 – 8oz. bottle Italian salad dressing

Combine all ingredients in a medium size bowl. Cover and refrigerate overnight. Serve with tortilla chips.

Make this easy bean and corn salsa the night before, or about 8 hours earlier than you need it so the flavors have time to marry.

 

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Comments

  1. says

    WOW Love your blog. Found you on the Circle of Moms blog and will be back to check out all your great posts. – thanks for the great ideas! I plan to try the easy bean and corn salsa next time I have guests!

    Warmly, Rosana Santos Calambichis
    Big chef online