Black Bean and Corn Salsa

2 cans black beans, drained

1 can diced tomatoes, drained

1 can shoepeg or white corn, drained

diced jalapenos

2 Tbs. olive oil

1/4 c. diced red onion

1 bunch cilantro, diced

3 Tbs. redwine vinegar

1 cup salsa

salt and pepper

Drain beans, corn, and tomatoes. Mix together. Add cilantro 1-2 hours before serving. Keep chilled.

I don't think you can go wrong with this one. It's a pleaser.

Corn and Black Bean Salsa

Corn & Black Bean Salsa

1 can of black beans drained
16 oz. of corn (canned, frozen, even fresh)
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, peeled & chopped

fresh cilantro (as much as you want), chopped
1 small bottle of kraft zesty! italian dressing

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Mix it all together, cover & let it chill in the fridge for about a 1/2 hour or so.

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Serve with chips or all by itself! (Recipe from Kelly)

Roasted Tomatillo Salsa

8-12 medium sized tomatillos-husked, rinsed and roasted until tender
1 serrano pepper roasted until tender
3 roma tomatoes
1 tsp. lemon juice
1/2-1/2 white onion
2-3 TBS. minced garlic
sea salt and pepper
cilantro leaves
1/4 c. frozen corn

Finely chop tomatillos, tomatoes (skin on), onion and serrano pepper (use only 1/2 and add more at end to taste). Add lemon juice, garlic, sea salt, and pepper. Last add chopped cilantro leaves and chopped frozen corn and add more salt to taste.