Black Bean and Corn Salsa

Two posts in a matter of days -- that's a record for me this year. Not having regular access to the internet has put a serious crimp in my blogging style.

Anyway, it was suggested I post this recipe. Now why didn't I think of that?!

I first had this at a family potluck in June. Kristie had no idea what she was starting when she brought it! It's pretty much my Kryptonite, and I can't get enough of it. Other people seem to feel the same way.

One of the best things about this recipe is that it is so adaptable. I've made it a little differently each time, depending on what I had on hand. Of course there are the basics, but after that you can add or delete to your heart's content. Also, while you could just use a can of corn, with all the great fresh sweet corn we've been getting this summer, I haven't had to resort to the canned stuff.

Black Bean and Corn Salsa
3-4 ears of corn, cooked and the kernals sliced off (or a can of corn, drained)
can of black beans, drained and rinsed
1 cup diced fresh tomatoes (or can of diced tomatoes, drained)
1/2 cup diced onion (optional)
1/2 cup diced sweet peppers (optional)
1/2 cup diced cucumbers (optional)
handful of chopped fresh cilantro
1/2 cup Italian dressing
1/2 cup Ranch dressing

Mix all ingredients and chill at least two hours. Serve with tortilla chips.

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Okay, easy-peasy and oh-so-good! Tell me, what would you add to (or delete from) this recipe to suit your family?