Corn & Bean Salsa

Adam was off of work all last week, which was glorious. We had a blast. I thought it would be fun one day to make several appetizers that we could eat on for several meals and just hang out and watch ballgames, movies, play games, etc. Then I wouldn’t have to worry about cooking and taking time away so we could maximize our time together. I have had this salsa a couple of times and it’s really tasty and is a fun twist on the traditional salsa. It does make a ton, so thankfully we have to go to a gathering tonight, so I can take the rest there. We really enjoyed munching on this.

Source: My Mom’s Friend Patty

1 can black-eyed peas

1 can black beans

1 can Mexicorn

1 can shoe peg corn

1 can corn niblets

1 can rotel tomatoes

1 tsp fresh cilantro, chopped

1 medium onion, chopped

1 tsp. minced garlic

3/4 to 1 bottle zesty italian salad dressing (to taste)

Pour each ingredient (do not drain cans) into a large bowl and stir together thoroughly. Refrigerate and serve. This makes a lot of salsa, so it is great for a large party or gathering. It keeps very well and can be frozen.