Denver Salsa

Lennie's Note:

I found this recipe in the column written by Marty Meitus in the June 6/01 issue of Denver's Rocky Mountain News--hence the name I've given it. It's great! I like it with black beans, but Ms. Meitus says she prefers only red kidney beans in this. It's perfect when a crowd gathers, particularly for a party, to watch a sporting event on tv, etc. Prep time includes the chilling time.

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 2 (16 ounce) jars chunky salsa (medium or mild, your call)
• ½ teaspoon white sugar
• 1 tablespoon freshly squeezed lime juice
• 1⁄3; cup chopped green onion (white and green parts)
• 1⁄3; cup finely chopped red onion
• 1⁄3; cup finely chopped fresh cilantro (leaves only, no stems)
• 1⁄3; cup canned corn niblet , well drained
• 1 (15 ounce) can black beans or 1 (15 ounce) can red kidney beans , drained well,rinsed,then drained well again

Directions:

1. In a large bowl, stir together salsa, sugar and lime juice.
2. Gently stir in all remaining ingredients; cover and refrigerate for at least one hour.
3. Serve, with tortilla chips for dipping.
4. Recipe easily doubles, and triples-- you just need a big bowl and a big crowd!