Ingredients (use vegan versions):
- 10 Roma tomatoes
- 1 orange bell pepper
- 1-15 oz. can black beans, drained and rinsed well
- 1-11 oz. can yellow corn kernels, drained and rinsed
- 1 small to medium red onion
- 3 large or 6 small cloves of fresh garlic
- 1/2 cup packed fresh cilantro, chopped
- 1 medium lime
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1-2 jalapenos (optional)
Directions:
My family is addicted to this salsa.
The key is to use the freshest and most
colorful veggies available.
Gather your utensils: A good cutting
board, a sharp knife, and a large glass
bowl.
Core, seed, and finely dice the
tomatoes and bell pepper. (Seeding the
tomatoes may seem tedious, but it makes
a world of difference in the texture of
the salsa. Also, a small, uniform dice
makes it easier to scoop up with chips.)
Add these to the bowl along with the
beans and corn kernels.
Finely dice the red onion. Mince (or
press) the garlic. Add these, along
with the cilantro, to the bowl.
Roll the lime on a countertop while
applying firm pressure. This will help
to extract more juice. Cut the lime in
half and squeeze the juice from both
halves into the bowl. Add the cumin
and salt.
If desired, finely mince the jalapeno
peppers (discard the seeds if you want
less heat) and add to the bowl. Stir
gently with a wooden spoon and let it
stand for a few minutes to allow the
flavor to develop.
This will keep in the fridge for a day
or two, but if your family is anything
like mine, it won't last that long.
This is obviously good served with
tortilla chips but I also like to use
it to top vegan "chicken" patties. Or,
if you're really feeling wacky, you
might buy a pre made frozen pizza
crust, spread with some taco sauce, top
with this salsa and some vegan cheddar
and bake for a delicious Mexican style
pizza.
Serves: 5-10
Preparation time: 20 minutes
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