Spicy Bean Salsa

(Altho, this ought to be called Rainbow Salsa because it's seriously so pretty with all those colors!)

First up - I apologize for including so few photos!  As you know, normally, I like to include a whole slew of pictures with my posts.  But I made this recipe on a whim for a New Year's party and didn't bother to document the step-by-step as I threw it together.  And it turned out so yummy, that I decided to share it with you and hope you'll forgive the lack of elaborate directions :)

What first grabbed my attention with this recipe is that it's pretty darn healthy.  It's basically some legumes, veggies, and a little salad dressing (that can definitely be low-cal).  Now that I've made it, I totally agree with the Allrecipes reviewers in that at first, this salsa doesn't look or taste like anything spectacular.  But as it sits in your fridge, you'll find yourself grabbing the bowl over and over again; it's kind of addictive.  Seriously, give this stuff a chance.

Enjoy!

Spicy Bean Salsa

adapted from Allrecipes

1, 15 oz can black-eyed peas, rinsed and drained

1, 15 oz can black beans, rinsed and drained

1, 15 oz. can whole kernel corn, drained

1/2 c. chopped red onion

1/2 c. chopped orange (or red or yellow) bell pepper

1, 4 oz can diced jalapeno peppers

2 roma tomatoes, diced

3 cloves garlic, minced

1/4 c. cilantro, minced

1/2 - 3/4 c. Italian-style salad dressing**

Throw all the ingredients into a large bowl and stir to combine.  Refrigerate at least overnight before serving.  Best if it marinates for a full day before serving.

** Start with 1/2 cup dressing and add more, depending on how juicy your mixture is.