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Last Minute Corny Salsa of Sorts

Posted Feb 06 2011 12:00am

After my frantic posting of my last recipe …don’t mind the typos or horrible grammar…I checked my email only to find an email from Cristy (the organizer & referee) stating that there has been a time extension in the Tomato Bowl. We now have until midnight tonight to get all of our Red Gold tomato recipes posted.

I wasn’t planning on making more tomato-y foods but the competitor in me kept yelling at me to take advantage of this overtime! So I got to thinking…

I have corn. I have an extra can of black beans from Taco Wednesday. I have a few cans of Red Gold tomatoes left.

Fine. I’ll make a corny salsa of sorts.

I did some searching on and came up with my own variation…this!


Corny Salsa of Sorts


- 1 can black beans, drained
- 1 can Red Gold dice tomatoes with oregano, basil and garlic
- 2 cups frozen petite corn, thawed
- half a red onion, chopped
- dash of red pepper flakes
- 1 tsp garlic salt


1. Combine the black beans, tomatoes, corn and onion. Mix in the pepper and garlic salt.

2. For best results (according to comments) let this salsa sit in your fridge for at least 8 hours.


OVERALL…Well, I obviously have not had a full 8 hours to let the flavors combine, but my tastings made me happy. I think this will be a lot better when all the flavors have blended together. It will make for a good snack at work, or addition to my lunches.

Oh, and…GO PACK!

Just in case you aren’t watching the game or getting updates somehow the Packers are currently winning…14 to 3 in the second half. I’m thinking work will be good on Monday. The last thing I want to deal with is a bunch of mopey Packer fans!

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