Embellished Corn and Bean Salsa
Serves 6 to 8. Recipe is by Julie Kay.
1 (24-ounce) jar chunky salsa
3 ears fresh corn, cut off the cob
1 (15-ounce) can black beans, drained
1 green bell pepper, chopped
Raw vegetables and colorful chips
1. Pour salsa into slow cooker and add corn that has been cut off the cob, black beans and bell pepper.
2. Cook on Low for 2 to 4 hours. Serve with cut-up raw veggies and chips of choice.