Monday, November 7, 2011

Italian Corn Salsa

1 (11oz) can corn, drained
1 tomato, diced
2 cups cheddar cheese, shredded
1 (4oz) can black olives (optional)
1 cup Italian dressing

Alternative: Use a can of diced Italian tomatoes if you don't have fresh on hand. My mom likes that version best.

Combine all ingredients in medium bowl. Refrigerate 2 hours up to overnight. Serve with tortilla chips or Fritos.

3 comments:

  1. Oh - I can MAKE THIS!!! There is no stove involved!!! I am ALLLLLLLLLLLLL over it!!!

    Thank You!
    ;-D robelyn

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  2. Sounds good! We are a DIP lovin' family here...this will be a nice addition to the collection of recipes!!
    Thanks for sharing.

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