Next up in our Super Bowl series is Super Fast Spicy Southwest Salsa. This took me about 15 minutes or less to make, and it likely took me that long because I was taking pictures while making it.
I liked it better after it sat for a day, because all the flavors got mixed together, but you can whip this up on the fly. Next week, I’ll share what I did with the leftover salsa, which also makes a quick dinner and take-to-work lunch.
This salsa is spicy. If you don’t want it to be, just cut down on the jalapenos.
Super Fast Spicy Southwest Salsa
by Michelle Maskaly, The Adirondack Chick
Two 10 ounce cans of diced tomatoes and green chilies
11 ounce can of Green Giant Southwest Style Corn
4 ounce can of diced jalapenos
15 ounce can of black beans
In a large bowl, combine one can of the diced tomatoes and green chilies and the diced jalapenos.
Open and drain the Southwest corn mixture and black beans in to a colander. Rinse under cold water and let drain. Add to the bowl.
Open and drain the second can of diced tomatoes and chilies and add to the bowl. Season with salt and cilantro (optional) and mix well.
Chill or serve immediately with tortilla chips.
(Told you it was fast!)