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Black Bean & Corn Salsa

27 Aug

When Cherie gave me her guest post for Gluten Free Black Bean Brownies, it dawned on me that I haven’t shared with you my world famous Black Bean & Corn Salsa Recipe. Now I say world famous, maybe that is a bit of an exaggeration. But, this salsa is quite popular among our friends and co-workers. It is a pot-luck staple that I have been making for over seven years.  Everytime I bring this to a party, people want the recipe!

This has to be one of the easiest recipes ever. Now I have said that before about other recipes, but really, this consists of opening up cans of food, rinsing, and mixing them all together. That is it! 🙂

Canned beans and corn, mixed with diced tomatoes (also canned), jalapeño peppers and Italian dressing makes a delicious salsa/dip.

There are a couple of advantages to this combination:

  • It is pretty inexpensive and because it is made up of canned ingredients, you can always have the ingredients on hand in case of a last minute invite.
  • It makes a lot. It is perfect for pot lucks, parties or work functions.
  • Leftovers make an amazing soup!

First you open up all your cans and rinse the beans. You mix them together in a large bowl and add in your canned corn. I like to keep some of the water from the can of corn, as it provides a bit of sweetness. Then you drain your canned, diced tomatoes. You don’t have to, but I find that the dip is too watery if you add in the tomato water. Then you add as many jalapeños as you want, depending on the heat you want to incorporate. Then you mix together with your favourite Italian dressing, and let it sit in the fridge overnight before serving. This will last as a salsa/dip for quite a few days in the fridge.

If you find you have a lot of leftovers, throw them in the soup pot with some cooked chicken and chicken stock, and voila, you have a great chicken and bean soup!

I have played around with variations of this over the years, and this mixture is my favourite. Feel free to change it up with different types of beans, fresh peppers, avocado or onions.

I love to bring this to parties, not only because it makes a lot, but it is lactose-free. Most dips you find have a layer of cream cheese, sour cream or shredded cheese. This can be eaten by almost everyone. It is perfect with nacho chips, or on its own.

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Ingredients:

  • 1 can Black Beans – drained and rinsed
  • 1 can Navy beans – drained and rinsed
  • 2 small cans of peaches and cream corn – (only drain one can and keep the liquid from the other)
  • 1 can diced tomatoes – drained
  • 1/3 cup pickled jalapeño peppers, minced
  • 1 cup Italian salad dressing

Directions:

  1. Mix all ingredients together in large bowl.
  2. Cover and place in fridge overnight.
  3. Share and Enjoy!
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2 responses to “Black Bean & Corn Salsa

  1. Rebecca Clark

    August 27, 2012 at 1:03 pm

    This is one I can heartily recommend – both the dip AND the soup. Also great as it’s high fiber, low fat. How many snacks can you say that about?

     

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