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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Friday, June 25, 2010

Fresh Bean Salsa (Debra Garry)










1 can black beans (drain)

1 can black eye peas (drain)

1 can corn (drain) or 1½ c frozen corn

2 large tomatoes, diced (Roma)

1 avocado, diced (optional)

½ large Anaheim pepper, diced (freeze the rest)

½ red bell pepper, diced (freeze the rest)

3 green onions, diced

½ bunch cilantro, chopped (about 1 c; no stems)

1 lime, zested and juiced

½ tsp salt

½ tsp coarse black pepper

1/8 c white vinegar

1 Tbsp water

½ pckg (½ Tbsp + 1 tsp) Italian zesty dressing mix

2 Tbsp olive oil

Combine first ingredients in a large bowl. In a flask or small bowl mix together vinegar and water. Add dressing mix and shake. Stir in olive oil. Pour over salsa. Wait a while for the flavors to set in. Fills about 4 wide-mouth pint jars. Serve with Tostitos Hint of Lime chips!

The salsa is best if eaten within a week or two.

2 comments:

  1. If this was the recipe you used in your fresh salsa you made a couple years ago (From your garden), this is soooo good!

    ReplyDelete
  2. Oh hey forgot to ask - how long does this last in the fridge in the pint jars?

    ReplyDelete