Black Bean Salsa

2 cans black beans, 16 oz. each

1 can corn, 16 oz

10 roma tomatoes, chopped

2 bunches green onions, chopped

1 or 2 jalapeno peppers, chopped

1 bunch cilantro, leaves only, chopped

1/2 cup red wine vinegar

1/4 cup lime juice

1 T. chili powder

1 1/2 t. salt

Drain and rinse black beans and corn. Mix with tomatoes, green onions, jalapeno peppers, cilantro, wine vinegar, lime juice, chili powder and salt in a bowl and mix well. Chill for 30 minute, stirring 2 or 3 times. Serve chilled or at room temperature with tortilla chips. Serves 20

Beef Salsa Rollups

8 uncooked lasagna noodles
3 cups salsa
1 pound ground beef
1 packet taco seasoning mix
1 cup shredded Monterey Jack Cheese
1 8 ounce container sour cream
1 2 1/4 ounce can sliced black olives, drained

Heat oven to 350 degrees F. Cook lasagna noodles al dente to package directions. Drain and set aside.

Coat a 9x13x2 inch baking dish with cooking spray. Spread 1 cup of salsa in the bottom and set aside.

In medium skillet, brown ground beef over medium/high heat; drain, Stir in taco seasoning mix and 1 cup salsa. Cut each noodle in half vertically. (On short side, you will still have long noodles with the ripple on each side.) Spread each half with 2 tbsp. of the beef mixture and roll up. Place rollups in the baking dish. Pour remaining 1 cup salsa over the rollups and sprinkle with cheese. Cover the dish loosely with aluminum foil.

Bake 20-25 minutes or until cheese is melted and rollups
are heated through. Spoon 1 tbsp of sour cream on each roll up and sprinkle with black olives to serve.