This is our favorite Salsa. Sometimes when we make it, this is our meal. We could eat it for days, which is good, because it makes a lot!
2 can corn (drained)
2 can black beans (drained)
2 can black eyed peas (drained)
6 chopped tomatoes
1 large bunch of cilantro (chopped finely)
2 bunches of green onions (chopped)
1/2 c. vegetable oil
1/4 c. water
1/2 c. apple cider vinegar
2 packets of Italian dressing
Stir everything together, best is refrigerated over night (ours never makes it to the fridge so it's okay not too).
Now Jeff and I will do it differently, this is our version:
1 can corn (drained)
1 can black beans (drained)
1 can black eyed peas (drained)
8 tomatoes (chopped)
1 bunch green onions (chopped)
1 bunch cilantro (finely chopped)
1 can diced green chilies
1 green bell pepper (chopped)
1 jalepeno or a couple of anaheim peppers (finely chopped)
2 Tbs. vegetable oil
2 Tbs. apple cider vinegar
1/2 packet of Italian dressing (sometimes we'll use this).
1 avacado (sometimes)
We like our version better, because the other is very wet. There is a lot of liquid. We like it chunky, but try both! The second recipe makes 1 large bowl.