Wednesday, October 15, 2008

Chunky Salsa


This is my friend Juli's recipe. She makes this a lot and it brings it to many places- it is always a hit. It is very nice looking with all the different colors. It is very fresh, delicious and oh so good for you! We love having this in our fridge for a great snack or to use on top of chicken tacos. -Kristin

1 can white peg corn, drained
1 large can black olives, sliced
1 can black beans, drained and rinsed
2 celery stalks, diced
orange or yellow pepper, diced
small purple onion or scallions, diced
8-10 Roma tomatoes, diced
fresh cilantro, diced (as much as you like, I love the stuff, but not everyone does)
salt and pepper to taste
2 cloves garlic, minced
juice of one lemon (or more if needed)

Mix all ingredients and let sit in fridge for 24 hours. Drain extra liquid and serve with tortilla chips.

No comments:

Post a Comment