1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup barbecue sauce
Salt and freshly ground black pepper
Add turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
This salsa recipe came from a dish on RachelRay.com. I’ve never made the original recipe, but the salsa has become a huge hit. Tastes great warm or cold.