Quick Tomato Salsa
Prep: 10 minutes Chill: 1 hour (optional)
By Carol Van Elderen
My sister Carol sent me this recipe for a fast and delicious salsa that is quick to put together from pantry ingredients and is always a favorite dip at potlucks or parties. Serve with baked tortilla chips or soft corn tortillas.
- 2 10 oz. cans Rotel diced tomatoes and green chilies
- 15 oz. can black beans, drained and rinsed
- 1 cup white corn kernels
- 1/8 cup red onion, chopped
- 1/8 cup cilantro, finely chopped
- 1 tbsp lime juice
- 1/2 - 1 tsp sugar
Drain one can of the tomatoes and leave the other one undrained. Combine all ingredients in a bowl and toss well to mix. Chill before serving for best flavor.
Hints: One can of white corn, drained well, may be used, or use frozen white corn kernels that have been thawed under cold running water. The sugar is optional and used to cut down on the heat if you think it will be too hot for your guests.