Posted 01-23-2003 at 08:37:44
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..kill two birds with one stone. This used to be favorite around here until Kay developed a condition that won't allow her to eat corn. Misplaced the recipe, been looking for awhile.
CORN & BLACK BEAN SALSA/DIP
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained well
1 (14 ½ ounce) can diced tomatoes w/green chilies, undrained
1 large red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced, (optional)
1 medium yellow bell pepper diced (optional)
1 tablespoon white vinegar
1 to 3 habanero chili peppers, diced
½ teaspoon minced garlic
1 tablespoon chili pepper
1 tablespoon liquid hot pepper sauce
1 tablespoon red pepper flakes
Salt and white pepper, to taste
Combine all ingredients and mix well. Cover and refrigerate overnight Use as a dip, a topping for enchiladas or as and accompaniment to grilled meat or fish. If desired, use salsa to make chicken and dressing casserole with salsa. (Adjust number of habanero chili peppers for level of heat desired)
chicken and dressing casserole, with salsa:
Prepare seasoned dressing or stuffing mix according to package directions, except use ¼ to 1/3 cup less water. Stir in 1 cup corn and black bean salsa. Spoon dressing to a greased 2 quart casserole dish. Arrange 3 to 4 boneless, skinless, chicken breast halves over dressing. Spoon 1 cup salsa over chicken. Bake 350 degrees 30 to 45 minutes or until chicken is fully cooked.
Might be kinda hard to find habanero's some places, spect jalepno's would work just fine.