Recipe of the Month
July - August 2008
Corn and Black Bean Salsa
Ingredients:
1 can corn kernel
1 can black beans, rinsed and drained
1 cup diced seeded tomato
1/4 cup red onion
1 avocado diced
1 tsp chopped jalapeno pepper ( more if you want it hotter )
1 tbsp. chopped cilantro
1/2 cup ranch dressing
tortilla chips for dipping
Directions:
Mix all ingredients together and toss with salad dressing. Chill or serve room temperature. Serve with tortilla chips or as a side salad for grilled meat.
Chef - Tina Doctor
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