This Summery Salsa Recipe Satisfies Guests!
While going through my recipe box for my Cucumber Tomato Salad recipe I stumbled across this favorite! It’s been published by various people over the years in a variety of adaptations, and I have no idea anymore where it originated first, but this is my take on this summer favorite.
So now that we know how best to chop up all those veggies let’s get to making this delicious summery style salsa!
- 1 small sweet or red onion, finely chopped
- 1 garlic clove, minced
- 1 lime, zest & juice
- Pinch of salt
- Drizzle of olive oil
- 4 tomatoes, chopped
- ¼ orange bell pepper, chopped
- ¼ red bell pepper, chopped
- ¼ yellow bell pepper, chopped
- 1 jalapeno, seeded & finely diced
- 1 cup black beans, rinsed
- 1 cup corn kernels
- ½ cup chopped cilantro
- Chop the onion, tomatoes, cilantro and bell peppers. Finely dice the jalapeno and mince the garlic
- In a large bowl, combine the chopped onion, tomatoes, cilantro, bell peppers, jalapeno and garlic.
- Add lime juice and salt to taste. Stir to mix well.
- Add the black beans and corn and stir again.
- Refrigerate at least one hour to meld flavors.
- Serve with white tortilla chips.
Hope you enjoy this as much as we do!
p.s. so do you have a favorite salsa recipe you’d like to share?
Food writer Kathy Stephenson shows how to properly prepare and chop vegetables for different types of recipes. Read more in The Salt Lake Tribune at www.sltrib.com/food