Cowboy Salsa

I’m not really a salsa kind of girl…unfortunately my mouth does now allow spicy things to enter it. I just wasn’t born with the tolerance. I wish I was, I really do try, but no matter what I just can’t stand the burn! I’ve never understood how people can stand the pain of spicy food.  It stings my tongue and it is so far from enjoyable, I can’t even get past it to see if the rest of the flavor is good.  I assume it is not.  So when they served this salsa at a family party once, I instantly fell in love and had to have the recipe.  It is so tasty and fresh and delicious.  It’s not spicy at all, but don’t let that turn you off, if you have to have the heat, I’m sure it would be just fine adding in some fresh jalapenos. I fried up some corn tortillas to serve with this salsa and it is so perfect you can literally eat the whole bowl in a day.  Not kidding.  

Cowboy Salsa

1 can black beans (drained and rinsed)
1 can white shoe peg corn
1 29 oz. can diced tomatoes
1 bunch of cilantro, chopped
3-4 whites of green onions, chopped
1 pkg italian dressing mix

Mix all together and enjoy!

Baked on April 19, 2008 | Recipe Card: appetizers, salsa, side dishes | 10 Bites