Refreshing Summer Salsa

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Here’s a recipe that can be a served as a salsa or salad, that’s also quick and easy to make. It’s so delicious, your guests won’t realize it’s healthy and full of fiber, potassium, vitamin C, folate and manganese.

 

refreshing summer salsaSalad/Salsa Ingredients

  • 3 tomatoes, cored and diced
  • ½ red onion, finely diced (about 3/4 cup)
  • 1 (15-ounce) can black beans, rinsed
  • 1 (15-ounce) can black-eyed peas, rinsed
  • 1 (15 ounce) can of corn or 1½ cups fresh sweet corn kernels (from about 2 to 4 cobs)
  • 1 red, green or yellow bell pepper, seeded and finely diced
  • 1 jalapeño, seeded and finely diced
  • 1 cup jicama, chopped
  • ½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
  • 1 scallion, white and green parts, chopped (optional for garnish)
  • 1 avocado, cubed (optional for garnish), add just before serving
     

Dressing Ingredients

  • 2 large cloves of garlic, smashed or 2 teaspoons prepared minced garlic
  • ½ teaspoon salt
  • 4 tablespoons lime juice
  • 2 tablespoons of olive or avocado oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin

 
Tortilla chips, for serving as a salsa
Cooked brown rice or quinoa, and lettuce to serve as a salad.
 
Make the dressing: Mix the ingredients in a medium bowl. Whisk until combined.

Make the salad/salsa: Combine the tomatoes, onion, beans, black-eyed peas, corn, bell peppers, jalapeno and cilantro. Toss to combine. Cover and refrigerate for two hours.
 
Can serve as a salsa with tortilla scoop chips or as a cold salad over rice or quinoa.

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