Recipe: Ada Salsa

inspired by
Bethany Dare's
Black Eyed Peas and Corn Salsa

Preparation Time: 30 minutes Serves: Half a dozen snackers
Ingredients
1 15 oz. can of whole kernel corn, drained
1 15 oz. can of black beans, drained
2 medium sized bell peppers, seeded and diced (I like to use orange or red for color)
2 jalapeno peppers, seeded and finely diced (use discretion based on your tolerance for spicy)
1 medium onion, white or sweet red, peeled and diced
1 11 oz. can of diced tomatoes with green chiles
1 6 0z. can of diced olives
chopped fresh cilantro
splashes of Italian dressing
squirts of lime juice
minced garlic to taste
don't forget the chips!

1. Combine beans, corn, peppers, onions, tomatoes & chiles, and olives in a large bowl. Mix well.
2. Add cilantro, dressing, juice and garlic to taste.
3. Store in the fridge and mix again before serving.

*I like this recipe because it wasn't. So play around, whatever you feel in the mood for, or don't, add or take it out at will. Food is fun, and this experimentation tastes better than my dad's.