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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 12 |
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I found this recipe in the column written by Marty Meitus in the June 6/01 issue of Denver's Rocky Mountain News-hence the name I've given it. It's great! I like it with black beans, but Ms. Meitus says she prefers only red kidney beans in this. It's perfect when a crowd gathers, particularly for a party, to watch a sporting event on tv, etc. Prep time includes the chilling time. Ingredients:
2 (16 ounce) jars chunky salsa (medium or mild, your call) |
1/2 teaspoon white sugar |
1 tablespoon freshly squeezed lime juice |
1/3 cup chopped green onion (white and green parts) |
1/3 cup finely chopped red onion |
1/3 cup finely chopped fresh cilantro (leaves only, no stems) |
1/3 cup canned corn niblet, well drained |
1 (15 ounce) can black beans or 1 (15 ounce) can red kidney beans, drained well,rinsed,then drained well again |
Directions:
1. In a large bowl, stir together salsa, sugar and lime juice.
2. Gently stir in all remaining ingredients; cover and refrigerate for at least one hour.
3. Serve, with tortilla chips for dipping.
4. Recipe easily doubles, and triples- you just need a big bowl and a big crowd!
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