Tuesday, July 21, 2009
Monday, July 13, 2009
Pat's Corn Salsa
2 (14 ounce) cans whole kernel corn, drained
1 can (14 ounce) black beans (rinsed and drained)
2 ripened avacados, diced
1 red pepper, diced
1 small jalapeno, deseeded and chopped (I used the pickled or canned ones..just because I had them left over from making salsa)
-pour the following mixture over this.
Mixture: 1/2 cup Kraft Zesty Italian dressing (no substitutions), 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt and 1 teaspoon pepper.
Stir to coat...cover in an airtight container and refrigerate.
Note: I made it the night before so it had a chance to marinate a bit.
1 can (14 ounce) black beans (rinsed and drained)
2 ripened avacados, diced
1 red pepper, diced
1 small jalapeno, deseeded and chopped (I used the pickled or canned ones..just because I had them left over from making salsa)
-pour the following mixture over this.
Mixture: 1/2 cup Kraft Zesty Italian dressing (no substitutions), 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt and 1 teaspoon pepper.
Stir to coat...cover in an airtight container and refrigerate.
Note: I made it the night before so it had a chance to marinate a bit.
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