Just because it's winter time, and there are no decent fresh tomatoes in sight, doesn't mean you can't make salsa. How about starting with a purchased plain salsa and dressing it up? That's exactly what Kraft Foods did in this wonderful recipe that I got from their website. This is not a juicy salsa, but the flavors blend beautifully, and I find myself going back for more. The original recipe calls for Taco Bell Thick 'N Chunky Salsa, but I used Sam's Choice Thick 'N Chunky Medium, which I believe is the generic version of the Taco Bell salsa. It comes in mild, medium and hot. The medium is quite spicy and, when the extra ingredients were added, I found it to be just right -- a little heat, but not too much. (Of course, this is individual preference. If you like it nice and hot, then start out with the hot salsa; if you don't like heat in your salsa, then start out with the mild salsa.) I used fresh corn and cooked it before I scraped it off the cob. I added 2 green onions, finely chopped, and I increased the lime juice just slightly. This is a quick and easy recipe, high on my list to make again.
Black Bean 'n Olive Salsa
Adapted from kraftfoods.com
Rating: 8.5 out of 10
INGREDIENTS: 1 cup canned black beans, drained, rinsed and divided
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'n Chunky Salsa (I subbed Sam's Choice
Thick 'n Chunky Salsa, Medium.)
3/4 cup coarsely chopped pitted black olives
1/2 cup whole kernel corn (I subbed 2 ears fresh corn, cooked, then scraped off cob)
1 Tbsp. chopped fresh cilantro
2 cloves garlic, minced
2 green onions, finely chopped
2 tsp. fresh lime juice (I used 1 Tbsp.)
Mash 1/2 cup of the bean in medium bowl with fork. Add remaining ingredients, including remainder of beans; mix well. Cover and refrigerate 1 hour to blend flavors.