Black Bean Salsa
Mix all ingredients and refrigerate for at least three hours. Serve with tortilla chips. Linda Fink, Attica, Indiana
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Ingredients
- 3 (15-oz.) cans black beans, rinsed and drained
- 1 cup thinly sliced green onions, including tops
- 1 medium tomato, chopped
- 1 (4-oz.) jar green chiles or 2 jalapeno peppers, chopped
- 1 jar pimentos
- 1 medium green pepper, chopped
- ½ cup chopped fresh cilantro or parsley
- 3 cloves garlic, minced
- 1 cup Italian salad dressing
- 1 t. dry oregano
- 1 T. Worcestershire sauce
- 1 t. black pepper
- 1 T. hot sauce
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