Black Bean Salsa and Tortilla Roll-Ups

Black Bean Salsa
2 cans corn

2 can black beans

2 cans kidney beans

Drain and rinse beans in a large strainer until water runs clear

2-3 tomatoes chopped

Chopped cilantro- with thumb and forefinger encircle a bunch of cilantro about the size of a quarter, or add to taste. (I like a lot, chop a lot of the stem part and use that too)

2-3 green onions chopped, use a lot of the green stem also

½ bottle Italian dressing (I like spicy Italian)

Blend all ingredients and mix well. Best if made the day before for flavors to blend. Serve with Tortilla chips, especially good with Lime flavored chips.

Tortilla Roll-Ups
12 ounces cream cheese softened

2 T. chopped green chilies, fresh or canned

3 T. finely chopped pecans

3 T. chopped ripe olives

5 T. minced green onions

1 clove garlic, minced

6 8-ounce flour tortillas, can use tomato or basil flavored

Mix cream cheese, chilies, nuts, olives, onions and garlic. Spread one side of each tortilla with the mixture, covering completely. Roll each one up tightly, jelly-roll style and wrap individually in plastic wrap. Refrigerate several hours or overnight. To serve, slice into ½ rounds and serve with salsa.

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