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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is an EASY, QUICK, delicious salsa that is good anytime. Works as a side salad, or for classic dipping. My husband and I have even used this as a filler in a grilled burrito (on the George Foreman =) with some added cheese, sour cream, and regular salsa on the side. Read more . Nothing else compares! Ingredients:
1 can black beans |
1 can yellow sweet corn |
1 can white shoepeg corn |
1 can black-eyed peas |
3-4 tomatoes |
1-2 fresh jalapeños (depends on how hot you want it =) |
1 batch fresh cilantro |
1/2 onion (i prefer a sweet yellow onion) |
2-3 avocados (when in season) |
1 12oz. bottle of kraft zesty italian dressing |
Directions:
1. Drain all canned vegetables and rinse.
2. Wash and chop all fresh veggies. Cut off the stems of the cilantro, using only the leaves. I use kitchen scissors for cutting off the cilantro stems and then finely cutting up the leaves.
3. Combine all ingredients into large serving bowl.
4. Pour in approx. 1/2 bottle of Kraft Zesty Italian dressing and stir.
5. Serve immediately or refrigerate and serve later.
6. Delicious with Fritos Scoops, Ritz crackers, Tortilla chips or by itself.
7. As an alternative, you may want to fill a flour or wheat burrito, add some shredded cheese, roll-up and place on a grill or skillet until cheese is melted. Serve with sour cream and regular salsa on the side for a nice lunch/dinner dish.
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