Recipe by lck5002
"I got this recipe from my sister who changed it up a bit to suit our liking. Always a hit at family affairs! Serve with tortilla chips. The longer its sits, the spicier it will get.
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1 (15.25 ounce) can
whole kernel corn, drained
1 (15 ounce) can
black beans, rinsed and drained
1 (10 ounce) can
diced tomatoes and green chilies, drained
avocado, cut into 1/2-inch chunks
roma (plum) tomato, chopped - or more to taste
red onion, chopped
pickled jalapeno pepper rings, finely minced
Italian-style salad dressing, or more to taste
salt and black pepper to taste
hot pepper sauce to taste
This is very good. My boyfriend's family reunion his cousin makes it (slightly different but, the same idea and it rocks.. She also adds cilantro it adds great flavor. Try it before you knock it you wont be unhappy!
Mmmmmm - this is addictive stuff! I used plain petite diced tomatoes but upped the jalapenos a bit - also used the pre-chopped stuff that comes in a jar. I didn't add any additional tomato and thought that worked fine. My avocado didn't ripen on time, so I only got to have the leftovers with avocado. Fabulous stuff! I like it because it's a great appetizer, but you don't just eat it mindlessly because of its kick.
This was fabulous and EASY! I made it for a party, it makes a good amount and everyone loved it!!
It was good but not great. A lot of potential though. I would double the beans and remove the corn. The dressing was a little much too. Just some red wine vinegar (maybe 1/4 cup) would have done perfect. I used a fresh jalapeno instead of the pickled kind. I think my next iteration will be awesome.
I made this for our company picnic and of course it was a big hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 184
** Calories from Fat: 101
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