The Grand Salsa Experiment: Black Bean Variety

Ingredients:

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can of white shoe peg corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Method:

Just mix it up in a bowl and stick in the fridge. Sometimes I add some balsamic vinegar, or sometimes chile powder, I like those small cans of green chile too, and in some stores you might find a bottle of cactus sliced which is also good to add.

Salsa can be a grand experiment just start adding things. Basil is good, garlic powder, a dash of olive oil, and I might just try throwing in some chopped mint leaves sometime. If you try the mint leaves let me know, you might just save me from a bad experiment.

Jeff's Southwest Dip

Ingredients:

16 oz package of mild sausage (I like the kind with sage in it, but that is optional)
1 package of Philly cream cheese (you can use the Neufchatel fat free kind)
1 can of RoTel Original chilies (Use the hotter varities if you are into pain)

Method:

Brown & drain sausage

Melt cream cheese into sausage

Stir in the chilies.

Put in a bowl

Dip with Tostitos chips.

Get fat :)


For bigger parties, or for those wishing to get really fat, just double or triple all ingredients.