Eat: Tiffany’s Italian Salsa
So I don’t have a real name for this dip, but I just know that it is DELICIOUS. Sometime in the late 90’s I found this recipe in some church cookbook and it has become a family favorite (wow, that makes me sound older than I am). I’ve tweaked it over the years, so I don’t even remember what the original recipe called for. But nevertheless, it’s a fast salsa to make and it is filled with protein!
|my little helpers!|
1 can of black beans (drained)
1 can of black-eyed peas (drained)
1 can of yellow and white corn (drained)
1 can of chopped black olives
1 large can of diced tomatoes (or just dice up some tomatoes) (drained)
1/3 bag of fresh green onions (sliced)
1 Tb minced garlic (add or subtract according to your tastes)
1/2-3/4 container of Italian dressing (I use fat-free but you can use any kind)
|two of the kinds of beans|
It’s so easy! You just mix everything together in a big bowl (preferably one that has a lid), adding the dressing in last. You can eat immediately, but know that it tastes even better after a few hours when the dressing has had time to soak into everything (and hence become a little thicker). We love to use the Tostitoes Multi-grain Scoops to dip!
We brought this to our small group bbq the other week and I think everyone loved it!
P.S. Here’s a coupon for some dressings in case you decide to make it!