Wednesday, November 17, 2010

Spicy Bean Salsa

This was a hit! It was nice alternative to set out at a party instead if normal salsa. My version was not really spicy since I used canned chilies instead of jalapenos to make it more crowd-friendly. So don’t let the title scare you off.

Adapted from All Recipes


1 15 ounce can black-eyed peas, drained
1 15 ounce can black beans, drained and rinsed
1 15 ounce can whole kernel corn, drained
½ cup chopped roasted red pepper
1 4 ounce can green chilies, drained
1 14.5 ounce can diced tomatoes, drained
1 cup zesty Italian dressing
½ teaspoon garlic powder
1/8 teaspoon cayenne pepper
couple dashes of hot sauce
Tortilla chips for serving


Combine all ingredients, except chips, and mix well. Cover and refrigerate overnight to let flavors blend.

One year ago: Lemon Spaghetti

No comments:

Post a Comment