Feel like something a little different with your tortilla chips? This salsa is delicious! Here are all the ingredients you will need (minus the salt and pepper). And, for those of you who are new to cooking, here’s a picture showing how you dice tomatoes–cut them into slices, then into smaller pieces.
The black utensil on the left is a Pampered Chef corer which also makes melon balls with the other end. It’s excellent for coring tomatoes and strawberries. (Can you tell I used to sell Pampered Chef products? The cutting board, tomato knife and towel are also Pampered Chef.) =)
6 Roma tomatoes, diced
1 can of chopped olives
1 large can of chopped green chilies
1 can of whole kernel corn, drained
2 or 3 green onions, thinly sliced (can use chopped onions if preferred)
Chopped cilantro to taste (I use my kitchen shears and snip it into small pieces instead of chopping it with a knife, but you can do whatever you want.)
A cup of shredded Colby Jack or cheddar cheese
A can of black beans, drained and rinsed (rinse the beans until the water runs clear)
½ cup of Italian dressing (any brand you like)
1 t. of garlic salt
Salt and pepper to taste (remember, you’ve already got some salt from the garlic salt, so err on the side of too little and adjust as necessary when you taste it.)
¼ t. of cumin
Mix together and serve with tortilla chips for dipping. (Note: I’ve even used Taco Doritos, which were surprisingly good.) Makes several cups depending on the size of the Roma tomatoes. Here’s what it will look like when you’re done. It will store nicely in the refrigerator for a few days.