Summer Salsa

I first made this salsa for a Cinco de Mayo salsa contest at work last year. The recipe {courtesy of my roommate’s mom} is light, refreshing and undeniably beautiful. While the “judges” agreed that is was the most flavorful, I was disqualified since apparently salsa inquires that there should be tomatoes included. I was totally gypped! Anyways, the key is to make the salsa in advance and let all the flavors marinade together for a few hours {or overnight if possible}. Its guaranteed to brighten up any meal and leave you feeling satisfied, as it is somehow simultaneously light and hearty. Although excellent served with tortilla chips, this is certainly a “no chips required” salsa and lends itself to being enjoyed all on its own. Scroll down for the recipe.

Summer Salsa Recipe:

1 chopped red bell pepper
1 chopped yellow bell pepper
1 chopped orange bell pepper
1 cup finely diced red onion
1 finely diced jalapeño, seeds and ribs removed
Handful chopped cilantro
1/2 cup fresh lime juice
1 cup olive oil
1 medium/large clove fresh garlic, crushed
1 1/2 cans black beans, drained
1 can corn (optional)
1 tsp salt
1 tsp cumin

Mix all ingredients together in large bowl. Cover and let sit at least 4 hours {overnight if possible}.


4 thoughts on “Summer Salsa

  1. Pingback: Bits of Happiness | Almost À La Mode

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