Black Bean & Corn Salsa

Plain Chicken: Black Bean & Corn Salsa:
Black Bean and Corn Salsa

1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) can rotel
1/2 - 1 cup prepared Italian dressing
1/2 Tablespoon lime juice
1/2 tsp. chili powder

Add corn, black beans, and rotel to a bowl. Use enough salad dressing to cover all of the mixture. Add lime juice and chili powder and mix well. Put in refrigerator for at least 1 hour but 12-24 hours is best. When ready to serve, drain salsa in a colander to remove excess liquid. Serve with tortilla chips.