Black Bean, Corn and Veggie Salsa

I got this recipe from a former colleague. I've been in love with this salsa ever since the first bite! It is most certainly not an ordinary salsa since it does not have a tomato base. I believe some may call it comparable to a cowboy salsa. This salsa is a dice, toss in bowl and mix kind of easy! It is perfect to have at home or take to large parties. 

Black Bean, Corn and Veggie Salsa

Ingredients:

2 cans black beans

2 cans shoe peg corn

1 red pepper

1 green pepper

1 yellow pepper

1 red onion

1 small container of Feta cheese ( 4 oz.)

1 bottle of Newman’s Own Oil and Vinegar salad dressing

Directions:

Dice all veggies and place in a very large mixing bowl. 

Drain and rinse black beans and shoe peg corn then add to the mixing bowl. 

Add the feta cheese.

Add the oil and vinegar salad dressing. 

Mix together and set in fridge to chill before serving**. 

Serve with tortilla chips.

Notes: 

My recipe makes A LOT! Recipe may be cut in half. In fact, if you are serving a smaller group I would recommend that. BUT...Leftovers do freeze well. 

**Best to prepare the night before and let chill overnight. If you are short on time or don't have enough refrigerator space, at least let it chill for several hours (maybe 4) to get the greatest flavors. The longer it sits, the better the flavors congeal. 

Shoe peg corn is a white corn and is found in the canned section of the grocery store. It holds up better than kernel corn.