Winston Churchill

Sunday, June 26, 2011

Creamy Black Bean & Corn Salsa

I received this recipe from one of my co-workers a few years ago - it's become a family favorite or ours.  She'd brought this salsa in for a pot luck office party and we all loved it. She was happy to share the recipe with us and I'm happy to now share it with you.  Brad and I both love this stuff and another plus - it's easy to prepare.

Creamy Black Bean & Corn Salsa
2 cans Mexicorn (drain one)
2 cans Black Beans  - drained and rinsed
1 container grape tomatoes or 1 cup chopped tomatoes
1/4 cup chopped Cilantro
1 cup Ranch Dressing - I like Hidden Valley
1 - 2 Tbsp Hot Sauce - start with one tablespoon and if you like it a little spicy add more
2 tsp lime juice
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste

Mix all ingredients together and stir well.  Chill for a few hours and serve.  The longer you chill this, the more the flavors will blend.  Serve with corn chips and enjoy!  I've even made this without the tomatoes before (didn't have any on hand) and it still tastes great without them.  You can also serve this as a side dish salad.  It's just a great, versatile dish.

No comments: