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Firefighter Dan G.

Yield: 6

Prep time: 15

Total time: 1 hour


3 cans of black beans- rinsed and drained

3 cans of Rotel

3 cans of sweet corn- drained

2 sweet bell peppers

1 sweet onion

Fresh Cilantro- chopped and to taste

Tortilla chips


1 ½ cup apple cider vinegar

1 cup white sugar

1 ½ cup olive oil


Drain all the canned ingredients, minus the Rotel. Chop all the remaining vegetables and place in large bowl with the canned ingredients. On a stove top mix the ingredients for the dressing. Bring the dressing to boil and make sure sugar has dissolved. Allow the dressing to cool. Once cooled, dump the dressing over top of the remaining ingredients, just enough to coat everything after stirring. Place the salsa in the fridge to cool before serving with tortilla chips.  

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