Sunday, August 4, 2013

Corn & Black Bean Salsa

WOW! It has been way to long since I have been able to add to this.I hope everyone had a great summer.  I have been in Michigan the last few weeks and did not have a computer. So many things have happened since I last wrote. My BIG news is that I am going to be a 3rd grade teacher this year which I am extremely excited about! Orientation starts tomorrow and I can not wait! Anyway while in Michigan I made a few recipes I may eventually add to this but for now I am going to share the first thing I made once I got back to Colorado. This is inspired by my bestest Colynn. She made Jimmy and I something very similar but much more simple when we were visiting her in Ohio for the 4th of July. I was so hungry yesterday and this most definitely filled me up. It is light yet very filling and filled with different flavors and textures. It is perfect for a hot summer day. I hope you enjoy! 

1 can black beans 
1 can whole kernel corn 
1 can garbanzo beans(chick peas)
1/4-1/2 red onion
1/4 cup fresh cilantro
1/2 package good seasonings dressing 
1/4 cup olive oil
1/4 cup balsamic vinaigrette 
salt & pepper
tortilla chips 

***if you would rather use Italian dressing instead of good seasonings you will not need olive oil of the balsamic vinaigrette***

1) Drain and rinse your black beans, corn and garbanzo beans. Place in large mixing bowl.

2) Finely chop your onion and cilantro and add to bowl.

3)Prepare your good seasonings dressing. Add dressing to bowl with all ingredients.

4) Mix until everything is evenly coated. Add salt and pepper to taste. 

5) Serve at room temperature or place in fridge if you are using it later. Serve with tortilla chips of your choice.