Maggie’s Bean Salsa

By Maggie Monzingo

• 1 pkg dry Italian dressing
  • Make as directed on package.
• 1 can (small) black beans, rinsed & drained
• 1 can (small) kidney beans, rinsed & drained
• 1 can (small) corn, drained
• 2 green onions, diced
• 1 handful fresh cilantro, chopped
• Mix all together and refrigerate for at least a few hours, best if it’s overnight.
• 2 avocados
• 1 roma tomato, diced
  • Cut into small pieces and add to mixture right before serving.

Serve with chips (we like the lime flavored tortilla chips).

This is one of our favorites and we make it all the time. We usually can’t let it sit so all the flavors can marry together, we just eat it straight out of the bowl as soon as it’s put together.