Monday, September 1, 2008

Corn Salsa

The credit for this recipe really goes to Kati: she made it and brought it to a family party, then she gave a bunch of us her ward's cookbook which has the recipe in it. Derk and I made this (well, Derk did because we were running out of time) for a family thing this past weekend and I've had a few requests for the recipe. And so here it is, a really great and amazingly easy corn salsa recipe.

1 can of corn, drained
1 can of black beans rinsed and drained
1 can of pinto beans rinsed and drained
4 small tomatoes, diced
1 bunch of green onions, chopped
1 bunch of cilantro, chopped
2 avocados, diced
1 packet Good Seasons Italian Season Mix

Mix Italian Season Mix as directed on package. In large bowl combine first 7 ingredients and mix together. Pour Italian Seasoning into the bowl and mix. Let sit for at least an hour then strain out the extra dressing so it's not so soupy. Serve with chips.

NOTES: Straining out the extra dressing isn't essential, but I'd recommend it. It does get really soupy. The other note is that this salsa is definitely best if eaten the day it's made. We had some left over, ate it the next day and it had lost a lot of what made it good--it mellowed out a little too much.