This Southwest Salsa recipe would be perfect for a game day party, game night with friends, or even just as a lighter lunch. It’s loaded with corn, bell peppers, black beans and more so there are plenty of health benefits too. To kick the flavor up a notch, I melt some shredded jalapeño havarti cheese over the tortilla chips before serving. The cheese on the chips isn’t necessary but who doesn’t love melted cheese, right?!
Southwest Salsa Recipe:
If you’re going to melt some cheese over the tortilla chips before serving, keep a close eye on them while in the oven. If you set them in the oven on broil, you really only need a minute or less for the cheese to melt. Anything over that and you’ll burn the chips.
- 1½ cups canned black beans (rinsed and drained)
- 1½ cup canned corn niblets (rinsed and drained)
- 1 cup red bell pepper, diced (about 1 medium bell pepper)
- ½ cup red onion, diced
- 2 tablespoons minced jalapeños (seeds and ribs removed)
- 3 tablespoons dry ranch dressing mix
- tortilla chips
- 1 cup jalapeno havarti cheese, shredded (optional)
- In a large bowl, combine all the ingredients (except tortilla chips and cheese) and stir well to mix.
- Serve with tortilla chips and store leftovers in refrigerator.
- Optional: Set oven to broil and lay tortilla chips in a single layer on a baking sheet. Sprinkle jalapeño havarti cheese over top then broil just until cheese melts (less than 1 minute).
Planning a party? Check out some of our other favorite appetizer recipes…
Cheddar Bacon Ranch Dip – super easy to make but you’ll need to let it chill in the fridge for two hours before serving.
Crescent Bacon Cheese Tartlets – fancy name but I promise you these are really easy to make.