I found this salsa recipe a while back and thought I'd share a modified version. While some of the ingredients technically aren't shelf-friendly, they can all be substituted.
Ingredients: can yellow corn, can white corn, 2 cans black beans, can Italian-style diced tomatoes, small jar pimientos, minced garlic, olive oil (not shown), as well as ingredients below.
These are some non-shelf friendly ingredients, but you can sub bottled lime juice and dehydrated onions. The red onion, however, I think counts as a shelf-safe item because you can store them in a cool dark place for a few months at a time.
First drain and rinse the black beans. Using a battered strainer adds to the rustic authenticity of the recipe. Or something.
Then drain (without rinsing) the tomatoes, pimientos (which are subbing in for a fresh red pepper in the original recipe), and corn.
Pour them all into a bowl. Add 1/4 c. lime juice (this took two limes for me), 1 T. minced garlic, a small red onion diced, and 4-5 green onions. Sub in 1 T. dehydrated minced onion for the green onions as needed.
Stir it all together and then pour 2 T. olive oil over before serving.
My husband was "Mmmmmm"-ing a lot when he tried this, which is always a good sign. He said, "And the best part is that it doesn't have cilantro!" The original recipe actually calls for a bunch of cilantro, which you're welcome to add if you have some fresh from your garden or dried in your cupboard.
Heather's Cilantro, Black Bean, and Corn Salsa from Allrecipes.com
1 can yellow corn
1 can white corn
2 cans black beans
1 can Italian-style diced tomatoes
1 bunch cilantro, diced (optional)
4-5 green onions (sub 1 T. dried onion), diced
1 small red onion, diced
1 jar pimientos
1 T. minced garlic
1/4 c. lime juice
2 T. olive oil
1. Drain and rinse black beans. Drain other cans. Add all ingredients but oil and stir together well.
2. Drizzle with olive oil before serving.
3. Serve with chips or as a side to tacos, chicken, etc.