The first one is sooooo easy and soooo good and it even taste better the next day.
Black beans and Corn Salsa, by: Carol Hallen
1 jar of salsa (any size or brand)
1 can of Shoepeg Corn (small can about 2/3 size of a normal can - will be found on the vegetable can aisle, sometimes you have to look hard)
1 can of black beans (drained)
Mix all three ingredients in bowl and refrigerator over night or just serve.
Restaurant Style Salsa, by Charie Wilkinson
1 15oz can Mexican style tomatoes
2-3 TBSP chopped red onion
1 TBSP sugar
a squeeze of lime juice
Try these the next time you want chips and salsa or add it to your favorite mexican recipe that calls for salsa.....yum yum.......ENJOY!