Bethany’s Salsa

by kara on August 28, 2011

My friend, Bethany, is a southern gal who moved to Minneapolis a few years ago.  She’s a classy lady.  She moved back to the Atlanta area this last year.  I miss her.   I found her recipe when I was asked to bring a dish to share at my girlfriend, Trycia’s, birthday party this weekend.  It is similiar to Texas Caviar and is meant to be shared with a large group of people.


Bethany’s Salsa

3 cans Rotel tomatoes (I did a mixture of 2 original with green chiles and 1 Mexican variety)

1 can of white shoepeg corn (drained)

1 can of black beans (drained)

1 small yellow or white onion, diced

1 cup Italian dressing (I used Newman’s Own)

1 avocado, diced


Mix tomatoes, corn, black beans, onion and dressing together in a bowl.  Marinate overnight.  Add diced avocado right before serving.

{ 3 comments… read them below or add one }

Heidi Follendorf August 28, 2011 at 1:24 pm

I’ll have to try that one! I do a similar recipe to that but a little different. Here it is if you’d like to try.

1 can mexicorn
1 can black beans
4 roma tomatoes (i use more sometimes b/c i like a lot of tomatoes)
1 onion chopped ( i like vidallia, and red)
1 avacado

1 packet of Good Seasons Italian dressing (NOT ZESTY)
1/3 C olive oil
1/4 C Apple Cider Vinegar
2 packets of sweet and low,splenda, any sweetener is fine
Mix these ingredients together really well and pour it over the ingredients above.
Add Avocado right before slicing.

Heidi Follendorf August 28, 2011 at 2:19 pm

Oops *add avocado before serving

kara August 28, 2011 at 9:30 pm

Mmmm. . .sounds good Heidi! We missed you this year:)

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