Rainbow Salsa
Serves: 6-8
Ingredients:
1 small ear fresh corn
1 small red bell pepper
1 small green bell pepper
1 small yellow bell pepper
1 small orange bell pepper
½ cup red onion, diced
2 medium tomatillos, husks removed and diced (leave whole if cooking with corn)
1 can low-sodium black beans
1 cup fresh cilantro, chopped
1 jalapeno, finely chopped
2 cloves fresh garlic, minced
The juice of 1 lime
¼ tsp. salt
¼ tsp. black pepper
1/8 tsp. sweet paprika
Optional seasonings: Cajun, cumin, chili powder
Instructions:
- Fill a medium pot about ½ full of water and bring to a boil
- Add corn to boiling water the cover the pot with a lid and turn the stove off
- Let the corn cook in the hot water until tender- about 10 minutes (optional- add tomatillos with corn to cook if you want to mellow out the tangy citrus flavor, or leave raw if you like that extra citrus kick!)
- While corn is cooking, remove the cores and seeds from the bell peppers and chop into small pieces and place in a large bowl
- Remove and place in a bowl of ice water to quickly cool
- While cooling, add the red onion, black beans, jalapeno and cilantro in the large bowl with the bell peppers
- When corn is cool, remove from ice water place the cob standing up in a medium bowl then cut down the sides so that the kernels fall off the cob into the bowl
- Add corn to the other bowl of veggies and beans and mix until evenly distributed
- In a small bowl, combine the lime juice, salt, pepper, sweet paprika, and any other spices desired
- Pour lime juice mixture over salsa mixture and mix well with a large spoon
- Serve and enjoy!
- Store leftover in the refrigerator for up to 2 days
Notes: Goes great on salad lettuce, whole grain tortilla chips, or as a side dish for Mexican or southwest seasoned chicken, steak or seafood
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