Tired and hungry from blogging for Jesus?  Are you hankerin’ for some “Black Bean Salsa”?  Well you will be after you try this simple and quick recipe.  It’s even better when it has a chance to chill a little while in the fridge.

The essential ingredients are:

– 1 (15.5 oz) can of black beans – rinse and drain liquid
– 1 (15.5 oz) can of sweet whole corn – drain liquid
– 1 or 2 (10 oz) can of Rotel Diced Tomatoes with Lime Juice and Cilantro (or with the Green chiles) – don’t drain
– a few squirts of Kraft salad dressing “Roasted Red Pepper Italian”

Combine the ingredients in a bowl and add the salad dressing until you get the consistency and taste you want.

Other salad dressings to me aren’t as good for this purpose and you need to use the Rotel tomatoes because they have a “fresh” taste.

Then if you want to put it over the top, I usually chop up a little bit of sweet onion, avocado, green olives, black olives, jalapeño pepper and sometimes some banana pepper and throw them into the mix.  If you have vine ripe tomatoes or fresh cilantro or a nice ripe mango that would be good to chop up and add as well.

I prefer to eat the salsa with the “Frito Corn Scoops” (family size), instead of the Tostitos Scoops but sometimes I just eat it with a spoon or put it over a salad.

Enjoy, Mi Amigos – Rogersings

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