Black Bean & Corn Salsa

Black Bean & Corn Salsa

Football season is finally here! I must confess – I like to tailgate more than I like to go to the games. I found this version of Cowboy Caviar and thought it would be good for tailgates. Tadd really liked it. I guess that means it is a keeper!

Black Bean & Corn Salsa
Black Bean and Corn Salsa
adapted from Real Mom Kitchen
(Printable Recipe)

  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10 oz) can rotel
  • ½ – 1 cup prepared Italian dressing
  • ½ Tsp lime juice
  • ½ tsp  chili powder

Add corn, black beans, and rotel to a bowl. Use enough salad dressing to cover all of the mixture. Add lime juice and chili powder and mix well. Put in refrigerator for at least 1 hour but 12-24 hours is best. When ready to serve, drain salsa in a colander to remove excess liquid. Serve with tortilla chips.

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CONNECT WITH PLAIN CHICKEN

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Comments

  1. Does anybody remember the Sonic Grilled Chicken Southwestern salad? It had something like this on top. Lettuce, with cherry tomatoes, shredded cheese, grilled chicken pieces, and a black bean/corn/salsa type thing. I got it with Ranch dressing. Do you think this would work for that? I’ve searched and searched, this is the closet one to what I remember it looked like. Thanks a bunch. I’m going to try it.

  2. I just had to try it after you were talking about it. Hate that you were sick and couldn't bring it to the office tailgate.

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