Corn Salsa!!!!

Another cup o' goodness from Christmas Baking Day at our house. I misplaced the recipe, so I'll have to do it by memory. Good thing I took a picure of all the ingredients!


1 Green Pepper
1 Yellow Pepper
1 Red Pepper
1/2 large white onion
1 large tomato
1 jalepeno
1 small bag frozen white corn- thawed
Lemon Juice
Italian Dressing
Garlic Salt
Minced garlic
1 can black beans rinsed





Cook corn on low heat on the stove until just cooked. Put in fridge to chill



I used the green of the jalepeno AND all the seeds. I love the hotness though, so if you're not one for spicy, skip the seeds





Chop all the veggies to "salsa size" whatever you prefer really.





about 1 Tbsp of minced garlic, 1tsp garlic salt, 2 Tbsp lemon juice, 1/4 c. to 1/2 c. Italian dressing. Just keep testing for flavor as you go alopng and add more of anything you want more punch with!





Here's the finished product, mostly going off of Michelle's recipe. Gorgeous no? It was fantastic, but my family loves HEAT!

Enter in the Rebecca version of the salsa! Chili Powder, Crushed Red Peppers, Tabasco. Add as much as you want, tasting as you go along so as not to over flame the hotness. Side note- the Italian dressing is very liquidy (so a word) and kept draining to the bottom of the bowl with all the spices. I stuck in a Tablespoon on Tomato paste and it worked perfect for making the sauce stick to the veggies.

Now THAT looks like salsa! It was delish! A must-try recipe.

Originally from Shell B's recipe I stole during our baking day. This turned out so good, it was gone in about an hour. I even Doubled the recipe and it wasn't enough. This one's a keeper! Thanks Michelle!