November 12, 2011

Veggie Confetti


Happy Saturday Game Day!  College football to me means food, friends fall and fun.  I love the traditions, rivalries and of course, tailgating!  If you are off to a tailgate or watching party this weekend, this no-fail salsa is worth a shot. 

I have heard of this yummy concoction being called many things:

  • Black Bean Corn Dip
  • Summer Salsa
  • Texas, Carolina or Cowboy caviar

In the end it is just a big bowl of veggie confetti.  Lots of colors and a delicious dressing, so easy on the eyes and not too bad on the waistline.


This is a great game day appetizer and gets better as it sits in the fridge.  I take it to almost every event and it always gets rave reviews, and is always demolished!

It is best served with the scoop-able chips and you can even substitute with the baked variety to shave off a few more calories.  To me that just means I can eat more!  It’s that good.  Enjoy!

 2011-11-10 0011


Veggie Confetti (Summer Salsa)

Print this recipe!

1/4 C chopped sweet onion

1 whole red, green and yellow bell peppers, chopped

1 15 oz can black beans, drained and rinsed

1 11 oz can white shoepeg corn, drained

1 packet Good Seasons Italian Dressing (made by using the packet instructions)

Chop the onion and peppers and place into a large bowl.  Drain beans and corn and add to veggie mixture.

Make Italian Dressing according to packet directions.  Let dressing come together in the refrigerator for at least 30 minutes before mixing.

Add dressing into the veggie mixture and stir to combine.

For best results let it “marinate” in the fridge for at least 12-24 hours before serving.  The flavors will mingle and it will be delicious!



  • You can also used any bottled Italian dressing (about 3/4 C) for this recipe if you don’t have time to make the home made variety.
  • Yellow corn can also be substituted.
  • Any other veggies can be added as well as black eyed peas and hominy. 

The possibilities are endless!


No comments:

Post a Comment