A delicious addiction: Black bean salsa

When I die, I’m pretty sure people will remember me for three things: My faith in God, my love of red lipstick, and my addictive black bean salsa. 

This not-too-spicy blend of veggies and seasonings is a salsa people crave. It's a recipe I tweaked until I made it my own. It's an easy go-to food that's perfect for potlucks and parties -- or give a jar as a gift for the salsa lover in your life. (True story: My pal Todd became so smitten with this salsa he nicknamed it “the crack cocaine of salsa” because of its addictive flavor. But don't worry -- it's not illegal, just delicious!)

It’s quick to prepare (my personal best time is 20 minutes!) and is especially delicious when it’s made several hours, or even a day, ahead so the flavors can blend. 

Some friends and co-workers confess they eat this by the bowlful for lunch, or as a topping on fried or scrambled eggs for breakfast or brunch. Try it, and enjoy!

Tanya’s Absolutely Addictive Black Bean Salsa

3 (15 oz.) cans no-salt black beans, drained and rinsed

1-1/4 to 1-1/2 cups Italian salad dressing

1 (4 oz.) jar diced pimientos

1 cup thinly sliced green onions
1 medium tomato, chopped
1 medium green pepper, chopped
1 tbsp. Morton’s Nature’s Seasoning
1/2 to 1 tsp. Tabasco sauce
1 tbsp. Worcestershire sauce
1 tsp. pepper
1 tsp. oregano or Italian seasoning
3 garlic cloves, minced

Combine all ingredients; mix well. Cover and refrigerate at least 4 hours to blend flavors. Serve with tortilla chips (I like Fritos Scoops; sturdy chips are best with this salsa). Makes 9 cups.