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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This fresh-tasting medley bursts with homegrown garden goodness, including tomatoes, red pepper and crunchy corn. Serve this salsa in the traditional way with baked tortilla chips and veggies—or as a condiment for fish, suggests Chris Schnittka of Charlottesville, Virginia. Ingredients:
3 medium tomatoes, seeded and chopped |
1 can (15 ounces) black beans, rinsed and drained |
3/4 cup fresh or frozen corn |
1/2 cup finely chopped red onion |
1/2 cup chopped roasted sweet red peppers |
1 jalapeno pepper, finely chopped |
2 tablespoons minced fresh cilantro |
1/4 cup lime juice |
1 garlic clove, minced |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
tortilla chips |
Directions:
1. In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.
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