Wednesday, August 22, 2012

fresh confetti salsa...

This fresh salsa recipe is one of my favorite ways to make use of my garden veggies.  And we have an over-abundance of tomatoes and peppers this year, so I've got plenty of produce to work with.

Plus, it's so gosh darn good looking!
{I love pretty food.}

This would be a perfect side dish to take to a party or backyard barbeque... or to eat in massive quantities while you watch your favorite shows on DVR.  Whatever.
Hey - at least it's made of vegetables. :)

Fresh Confetti Salsa
by Kacey Kendrick Wagner

4 Roma tomatoes, chopped
1 small onion, chopped
1 can black beans, drained & rinsed
1 can corn, drained
1 Bell pepper, chopped (I prefer orange for the color, but any variety will work.)
1 Anaheim pepper, chopped (or 1 small can green chilis)
1 Jalepeno pepper, seeded and minced (optional)
Small handful cilantro, chopped
2 Tablespoons lime juice
1 teaspoon salt

Combine all ingredients in a medium mixing bowl.  Cover and refrigerate for at least 2 hours, although overnight is best.  Makes about 1.5 quarts of colorful, fresh salsa.

Easiest recipe ever.  

Plus, it's really flexible.  You can add a little more or less of any of the veggies depending on your personal preference.  Then, get some tortilla chips and dig in!  Or combine with your favorite shredded cheese and make quesadillas.  Delish.


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