From the M/Y Freedom Galley: Corn & Black Bean Salsa!

It's officially the Dog Days of Summer (August). So who's ready for a refreshing corn & black bean salsa? Trust the
captain & crew when we say, this is a crowd pleaser; your guests will rave & come back for more, so make plenty! Enjoy:
CORN & BLACK BEAN SALAD
- 1 (15 1/4 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 medium sweet red pepper, seeded and chopped
- 1 medium tomato, seeded and chopped
6 green onions, chopped
- 1/2 cup chopped red onion
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 1 garlic clove, minced
DRESSING:
- 3/4 c. Italian salad dressing
- 1 Tbsp. minced fresh cilantro
- 1 Tbsp. lime or lemon juice
- 3/4 tsp. hot pepper sauce
- 1/2 tsp. chili powder
 |
Scan for quick ingredient list! |
In a large bowl, combine corn, black beans, red pepper, tomato, green onions, red onion, jalapeno pepper, garlic.
In a smaller bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce & chili powder. Pour over corn mixture; toss to coat. Cover & refrigerate (overnight is great!). Optional: Peel & dice some avocado; gently mix in right before serving! Serve with a slotted spoon. Serves: 6-8 (Don't hesitate to serve w/ tortillas & frozen margaritas!)
Forget the fuss ... cruise with us!©
Embed This
No comments:
Post a Comment