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Moist Chocolate Cupcakes |

Black Bean and Corn Salsa

  • Author: Laura


  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10 oz.) can Ro*tel, (I use mild – a 15 oz can of petite diced tomatoes will also work)
  • 1/21 cup prepared Italian dressing
  • 1/2 Tbsp lime juice
  • 1/2 tsp chili powder


  1. Add corn, black beans, and rotel to a bowl. Use enough salad dressing to cover all of the mixture. Add lime juice and chili powder and mix well.
  2. Put in refrigerator for at least 1 hour but 12-24 hours is best. When ready to serve, drain salsa in a colander to remove excess liquid. Serve with tortilla chips.
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