03 September 2013

Tailgating Recipe: Black Bean & Corn Salsa

This is hands down the easiest dip to throw together for a tailgate. You can make it several days in advance {it tastes better after a few days too!} and it travels well. Or... it's fantastic to make and snack on all week. I'm definitely guilty of that one.

Black Bean & Corn Salsa
{stolen from Laurel}

Ingredients:
1 can of black beans
1 can of corn
1 can of original Rotel
1 can of hot Rotel
1 green bell pepper
1 red bell pepper
2 cloves of garlic
cilantro
chips to dip with

1. Mix together the black beans, corn, and Rotel in a mixing bowl
2. Dice the green & red bell peppers as well as the garlic cloves {or use a garlic press if you have one} and add to the bowl. Add more garlic if you love it, less if you hate it.
3. Add cilantro. Again, add more if you love it, less if you hate it.
4. Stir!
5. Enjoy :)




You can also add more ingredients to it as you like {cucumber, onion, jalapeƱo, etc}  but as you'll learn, I'm a really picky eater so most of the recipes that I make are a little modified and there's always something extra that can be added to them if your taste buds are different than mine. Which, they probably are, because I eat like a 5 year old sometimes {most of the time}.

Seriously though, this recipe is easy to make and it is sooo good. It was perfect at our tailgate at the Clemson/UGA game this weekend!

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