by Jane Wright
I love to serve this salsa with baked tortilla chips as an appetizer. It is also great served as a side dish for a light summer dinner with grilled meat or fish.
2 cloves garlic, minced
1 16-ounce can black beans, rinsed and drained
1 7-ounce can white shoepeg corn, drained
1/2 cup light Italian salad dressing
1/4 cup fresh cilantro, finely chopped
1/2 teaspoon Tabasco sauce (or more to taste)
3/4 teaspoon chili powder
1 medium tomato, finely chopped
1/2 green pepper, finely chopped
1/4 cup red onion, finely chopped
Optional – add a minced jalapeno if you like it extra spicy!
Combine first seven ingredients. Toss well and marinate four to five hours. Just before serving, add last three ingredients.
back to The Pfizer Colleague Healthy Recipe Collection