I have been making this corn salsa for at least 1o years and each summer it is my go-to recipe for family parties and friends get togethers. I’m usually always being asked for a copy of it because it is so good and it is a great way to enjoy seasonal vegetables, like those below, in the summer.
I’ve tweaked the recipe many times mainly adding new things into it based on what I had on-hand and what was growing in our backyard. The salsa is great with chips and also a perfect topping for a salad, nachos or chicken.
Today I’m sharing with you my favorite version of the recipe which includes black beans. Now if you aren’t much of a bean fan (or there is a bean allergy in the family) just omit them, you’ll still love the taste of the salsa. If you aren’t a hot pepper fan then leave them out, and if you are, add in some additional hot peppers like habaneros. This recipe is easy to adjust for you and your families tastes.
Time to invite some friends or family over and enjoy these last few weeks of the summer veggies, warm weather, and longer nights!
*p.s. the tutorial for the giant horse chess piece is here and next week I’ll be bringing you the tutorial for the string balls as a part of my DIY Under 5 segment*
- 1-1/2 lb. tomatoes, chopped
- 1 cup fresh corn kernels
- 1/4 cup finely chopped red onions
- 1/4 cup chopped cilantro or fresh parsley
- 1 medium green pepper, chopped
- 1 medium jalapeño pepper, chopped
- 1/4 cup Zesty Italian Dressing (I now use Annie's Lite Italian because it is one of few safes dressings for us with our allergies and works great)
- Juice from a lime
- 1 can of black beans (rinsed and drained)
- Garlic salt (to taste)
- Combine all ingredients except dressing in large bowl.
- Add dressing and mix lightly.
- Garnish with cilantro or parsley.
- Store in refrigerator for up to 5 days.
- Option: add in 1 chopped avocado