It's hard to believe today is the last day of April. Spring is moving along and the months are flying by. How can it be May already? What's fun about the time flying is with each new month comes some new reason to celebrate and for me, an excuse to throw a party! This weekend, on May 5th, people everywhere will be celebrating Cinco de Mayo. To get into the spirit of this Mexican holiday, I thought I would share one of my family's favorite recipes for Black Bean Salsa. My daughter Lynsie started making this salsa when she was in college. It was a great tailgate food then and makes a great party food now. The recipe yields a huge bowl of salsa so it's perfect for a crowd. It's simple to make and great to have on hand when you have a houseful of people or feel a happy hour brewing!
- 1 can diced tomatoes (basil, oregano & garlic flavored)
- 1 can regular diced tomatoes
- 1 can Seasoned Recipe black beans (Bush's)
- 1 can Seasoned Recipe kidney beans (Bush's)
- 2 cans white shoepeg corn
- 8 ounces fat free Italian dressing
- chopped cilantro
- chopped red onion
- Drain liquid from kidney beans and black beans but do not rinse. Drain corn.
- Add all canned ingredients to a large bowl.
- Chop onion (to taste) and add to bowl. Use as much as you like. I used about 2/3 of a large onion.
- Chop cilantro (to taste) and add to other ingredients. I used about 1/4 cup of chopped cilantro.
- Stir ingredients together and refrigerate.
- Best served cold. Make a day ahead if possible so flavors have a chance to blend.
- Add chips and serve!