I always enjoy going to “covered dish” events. Being the foodie that I am, I love food and trying new recipes makes me heart and my taste buds happy. When we were at the lake with our Scout Troop, I got to try a few new recipes that I kept a mental note of. One was a salsa similar to this one that I called Southwestern Salsa. This recipe is perfect for a potluck or covered dish event, because you can whip it up at the last minute or make it the night before.
One thing to know about this recipe as well as many of my recipes, you can easily tweak this to your liking. If you don’t like black beans, no big deal. Just leave them out! Actually when I made this, I left out the onions because I totally forgot about them.
Servings: 6
Prep Time: 10 minutes
Cooking Time: 0 minutes
Ingredients:
1 cans (15 oz.) black beans, rinsed and drained
1 can (15 oz.) whole kernel corn, drained
1 can of diced green chiles
1 can of petite tomatoes, drained
1 small purple onion, minced
1/2 cup chopped fresh cilantro
1/4 cup of Jalapenos
Directions:
Pour all the ingredients into a bowl and stir. Cover and refrigerate for up to a week.
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