Southwest Salsa Recipe 

This simple salsa recipe comes from Annette P. of Webb’s Farm Fresh Produce.

• 1 (15 oz.) can black beans
• 1 (15 oz.) can black-eyed Peas W/ Jalapenos
• 1 (11 oz.) can shoe peg corn
• 2 (14-oz.) cans diced tomato w/juice
• 1 cup chopped green onion
• 1 cup chopped green bell  pepper
• 1 cup chopped cilantro
• 1 tablespoon minced garlic or McCormicks’ California Style Minced Garlic
• 1 tablespoon course-ground black pepper
• 1 cup jalapenos, chopped with juice
• 1 cup Zesty Italian dressing

Drain and rinse the beans, peas, and corn. Add the tomatoes, onion, bell pepper, cilantro, jalapenos, and spices. marinate in the refrigerator overnight. Drain excess liquid and serve with tortilla chips.

The original recipe came from ”The Rains Co. Leader”…it is credited to Taylor Young  of the Rains Co. 4-H club.