Sunday night was our annual pastor appreciation potluck at church and somehow I wound up being the planner. Since it’s fall and has finally gotten a little cooler, I thought soup would work well. We had potato, broccoli cheese, vegetable beef, and taco soups, along with salad, baked potatoes, rolls, and corn bread. I also brought black bean salsa. I know what you’re thinking–salsa just doesn’t go with that menu. You’re right. It doesn’t. However, we have a very sweet 92-year-old lady who goes to our church and loves my black bean salsa and I try to make it for her when we have gatherings.
Here’s the recipe. It’s super simple.
2 cans black beans, rinsed and drained
2 cans white shoepeg corn, rinsed and drained
2 cans Rotel tomatoes (1 original/ 1 mild)
1 green pepper, chopped
1 small onion, chopped
1 8 oz. bottle Kraft Zesty Italian salad dressing
Just mix everything together and chill. If you want to make it hotter, you can use 2 cans of original Rotel tomatoes and/or add a chopped jalapeno pepper.
*For those of you who are not able to find Rotel tomatoes, they are diced tomatoes with green chilies.
I serve this with tortilla chips, and it’s also good on other dishes that you would put salsa on (tacos, burritos, etc.).
Incidentally, the woman who loves this dish is our pastor’s mother, Myra Ellen. During World War II, she and her sister moved to Michigan to work as riveters. I can only imagine the amount of spunk it took to leave the isolated hills of Southwest Virginia to move to a city where you knew no one, and as a parent I can’t imagine how her parents must have felt about it. Times were tough, though, and she and her sister were able to send money home to their parents, helping them buy the house they lived in. Our pastor lives in that house now.
After they returned home, Myra Ellen married and raised three boys. When I learned she had been a riveter I was fascinated and had an even greater respect for her. What a strong woman! She deserves some black bean salsa every now and then!