May 5th, Cinco de Mayo, or for any reason, this is a great salsa and is very popular at the office, home, school, church. I have found it’s a crowd pleaser almost anywhere.
Black Bean Salsa
By Ann King
- 7 Roma tomatoes
- 1 lg sweet red pepper
- 1 lg green bell pepper
- 6 sm sweet peppers
- Peppers of choice – 1 poblano, 1 jalapeno, 1 anaheim (you can go spicier with a few serranos or habaneros)
- 1 sm Vidalia onion
- 4 green onions
- 3 cloves of fresh garlic
- 10 sprigs of cilatro
- 3 cans Black beans (drain & rinse)
- 1 can corn (drained)
- 1 can rotel
- ½ bottle of lowfat cheap Italian dressing
- 2 Tbl each garlic salt, sea salt
Chop fresh veggies fine and throw everything in a bowl. It needs to marry the flavors and is good to let it set for a few hours or overnight. Serve with Tortilla chips or scoop type chips. It lasts for about a week if kept in the fridge
This is simple, and colorful if you like more of something, just adjust it to your taste!
Ann works in our office in the insurance and pre-certification department. She is experienced in catering and restaurant management and is also our lunch program organizer.