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Bowl of Salsa

Alice’s Monterey Jack Salsa

Alice's Monterey Jack Salsa
Recipe By:
  • 2 (4-oz.) can chopped green chilies, drained
  • 2 (3 ¼-oz.) can black olives, drained and chopped
  • 1 (4-oz.) container pico de gallo
  • ½ red onion, chopped
  • 1 bunch green onions, chopped
  • 2 whole tomatoes, diced
  • 1 can black beans, drained and rinsed
  • 1 can Mexicorn, drained
  • 2 c. Monterey Jack/Colby cheese or Mexican blend cheese, grated
  • 1c. Italian dressing or ½ jar of Mrs. Renfro’s Black Bean Salsa or Green Salsa
  • Chopped parsley or cilantro, garnish
  1. Mix all ingredients in large bowl.
  2. Cover and refrigerate overnight.
***This will keep up to 2 weeks. Great side for guacamole, tacos, etc.

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