Veggie Salsa Recipe

Delish! Delish! Delish!  One of my favorite (and easiest to prepare) recipes for a large group of people.  This recipe is borrowed from my friend Tiffany, who first shared it with me a couple years ago.

It is actually called Black Bean Salsa but I don't like black beans so I call it Veggie Salsa.  

The secret to this dish is it is mostly canned.  Eek! Yes, canned, but that is a good thing.  It's a low maintenance dish.  You can prepare on the go like a weekend at the lake or even tailgating without needing to use space in the cooler to keep the ingredients cool before you make it.  

Note: this will last several days if kept refrigerated.  

Here is the super easy, tasty recipe:

1 can white shoepeg corn, drained

1 can Rotel brand diced tomatoes, drained

1 can regular diced tomoates, drained

I small can of chiles, drained - add as much as you'd like

1 small can of diced jalepenos, drained - add as much as you'd like

1 8 oz bottle of Italian dressing 

Fresh stuff:

1 green bell pepper, diced

A few green onions, diced

Dice and mix and add the dressing.  Let marinade for about 30 minutes.

Serve with scoops style tortilla chips.  What other ingredients would you add to this recipe?