Made This Recipe? Add Your Photo
Prep 15 mins
Cook 0 mins
When I first saw this salsa dip at my mom's house, I thought I would hate it - chick peas? It is SO good. It is always among the first to go at tailgates and cocktail parties, and I'm always requested to make it. It is super easy, and it's the perfect tailgating/barbecue dish because none of the ingredients require refrigeration.
- 1 (15 ounce) can chickpeas, drained (garbanzo beans)
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained (I also rinse mine)
- 3 (10 1/2 ounce) cans rotel, do not drain (2 cans lime and cilantro and 1 can extra hot)
- 2 -3 diced avocados (depends on how much you like avocado!)
- 1 (5/8 ounce) envelopepowdered Italian salad dressing mix, prepared according to package (I use Kroger brand and prepare it with olive oil and balsamic vinegar)
- basil (to taste)
- oregano (to taste)
- Super easy - just dump all the ingredients into a bowl, and stir until well-mixed!
- Serve with tortilla chips (I like Tostito's Scoops).
- It's best if prepared ahead of time to let it marinate overnight. The longer it sits, the better it tastes!
- I use avocados that are only slightly ripened beacuse they're easier to dice and when you stir the salsa, riper ones tend to get mushy.
- You can use any flavor Rotel that you like, but I have found that using plain Rotel lets the flavor of the oil in the dressing through too much and it gives the salsa a bitter taste. You can also dice fresh tomatoes instead of Rotel (I'm too lazy!), or use 2 cans of diced tomatoes.
- According to my mom (who gave me this recipe), you can use any kind of bean that you want - kidney beans, lima beans, etc. I haven't tried it - I like it how it is, so I say why mess with it? :).
Fabulous taste! It was the chick peas and avocado that interested me in this recipe. The only change I made was to use mild not hot tomatoes. Super quick, easy and delicious. I have already brought it to a pot luck and shared the recipe with many at work.
I also have to use mild rotel because it's more "kid friendly" (I have seven kids ages 11-17...) I usually half it, and put some crushed red pepper or some kind of hot sauce, whatever is on hand, in for the adults, and it still turns out great. I always make it at least one day ahead to let the flavors blend. This is fantastic for Super Bowl parties, also! Even though it's a cold salsa served in the middle of winter, it's way more healthy than the traditional cheese/beef/rotel !!!!