August 9, 2014

Corn & Black Bean Salsa

Corn & Black Bean Salsa
(Compliments to cousins Katie & Emily!)


3 Cans Corn, drained
3 Cans Black Beans, rinsed & drained
8-10 Roma Tomatoes, chopped
Bunch of Green Onions, chopped
5-7 Avacados, chopped
Salt & Pepper
Squeeze 1 Lime (add Zest if you like)
1 Jalapeno, seeds & ribs removed, minced-optional

2 Packages Good Season Zesty Italian Dressing
1/2 C. Vinegar
1 TBSP OliveOil
1 TBSP Water

Combine and pour over salsa, mix and serve.

Instead of canned corn I used frozen. I just pulled it out of the freezer, rinsed it in a strainer to start it to defrost and added it first. By the time I was done chopping and mixing the corn was perfect.
You can find the Good Season dressing packs by the dressing where you'd find the Hidden Valley Ranch packs.

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