Submitted by Wilda Pitts, Cross Timbers, Mo.
• 1 can (16 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 medium sweet red pepper, chopped
• 1 medium tomato, chopped
• 6 green onions, chopped
• 1 C red onion, chopped
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 1 clove garlic, minced
• 3/4 C Italian salad dressing
• 1 Tbsp fresh minced cilantro or parsley
• 1 Tbsp lemon juice
• 3/4 tsp hot pepper sauce
• 1/2 tsp chili powder
In a large bowl, combine the first eight ingredients. In a small bowl, combine dressing cilantro, lemon juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least six hours or overnight. Serve with a slotted spoon as a side fish or with tortilla chips.
