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Monday, August 8, 2011

Summer salsa


My family regularly eats tacos for dinner with pretty standard toppings and sides.  As is often the case, I like to mix it up with something new.  On a girls' weekend away, someone made a similar salsa and we all raved at its fresh flavor! Here is my version.


Summer salsa

1 small onion, finely chopped
1 garlic clove, finely chopped
1 lime, zest & juice
pinch of salt
drizzle of olive oil
4 roma tomatoes, chopped
1/4 orange bell pepper, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1 jalapeno, seeded & diced
1 c. black beans
1 c. frozen corn
1/2 c. chopped cilantro

1.  In a large bowl, combine the chopped onions, garlic, lime zest & juice, and salt.  Stir to mix well and let sit while the rest of the ingredients are chopped.  This will soften the bite of the onion and garlic.

2.  Add the rest of the ingredients and mix well.  Serve immediately or refrigerate until ready to serve.



27 comments:

Anonymous said...

have you ever made this 24 hrs in advance? if so, was it still as good as making it & serving immediately??

LiveLoveNYC said...

this looks amazing! so fresh & crunchy :)

Anonymous said...

I make something similar and it "wilts"
down a bit and the Cilantro will discolor
a bit but the taste is still delish.

Andrea said...

I just found this recipe on pinterest and it sounds delish. I am going to make it for my next party and I will report back. So happy to be your newest follower. When you have a chance come by and check out my blog www.questfordelish.blogspot.com

L.A,Ward said...

This dish is very similar to the "Texas Caviar" that I make. The major difference is that the Tex Caviar gets doused with Italian dressing. I imagine this version is just as delish, and I plan to make it for the first time tomorrow for my Independence Day picnic!

Jenna said...

This looks like it'd be good inside a quesadilla.

Anonymous said...

This sounds delicious and it is a great way to use up the garden vegetables.

Jane

sulynweaver said...

Thanks for the feedback, everyone!

Donna M said...

Trying this tonight for our girls night out. Smells wonderful!

Angela said...

This is delicious! I just made some and it is really addictive. It is so fresh and full of flavor! My friend always makes something similar to bring camping and it is delicious even a few days after she makes it.

Anonymous said...

Ok so I'm kinda confused do you let the corn thaw in the salsa or do I cook it first?? Sounds yummy and will definitely be making it

Anonymous said...

My recipe uses canned shoepeg corn, green onions and adds avocado.....but np peppers. Hard to go wrong with any of these combinations!

sulynweaver said...

As far as the corn, I put it right in frozen. I usually let it sit before serving so it thaws. If you were in a rush, I'd maybe just rinse it under cold water and then add it to the mix.

The recipe with avocado sounds delicious! That would be a great addition at service time!

Reagan O'Meara said...

do you drain the black beans?

sulynweaver said...

Reagan, I drain and rinse the black beans before I add them. I usually save the rest for my tacos.

Tru said...

I make a very similar version of this with a cup or two quinoa it adds lots of nutrition and protein and is SOSOSOSO yummy!

Anonymous said...

A little lemon juice will help it keep its color! :)

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Cindy said...

Delmonte makes a canned corn called gold and white. Its is crispy and wonderful in any dish, especially a cold one.

Sarah Koester said...
This comment has been removed by the author.
caviar ossetra said...

So fresh and yummy! This recipe is indeed perfect for the summer heat combined with a refreshing shake or ice cold drinks. :)

SaRaH said...

This looks delicious! I plan on changing a few things to my taste; pinto beans and canned mexi corn instead with some fresh green chili that I make. Thank you for the recipe I will be sure to check out the rest of your website. :}

Anonymous said...

I saw this on pinterest and made it twice. It was very scrunchy yummy! Crisp, crunchy and fresh. I added an 1/8 to 1/4 cup of Walden Farms Sesame Ginger dressing and served it with Hint of Lime tostito chips. Perfect.

Anonymous said...

I make a delicious salad that is basically this recipe plus a cup of cooked quinoa and lemon juice.

Anonymous said...

This stuff is so good! Don't be afraid to make it ahead of time -- I made a ton of it for our 4th of July party because I knew I would want leftovers. I still have a little left and it's just as good today as it was a week ago!

Tina Sullivan-Myers said...

Ended up making it and counted 16-18 calories per ounce. Very easy and good.

Anonymous said...

I think I see pinto beans in the picture but they are not listed in the ingredients.