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Southwestern Style Salsa

Chop red, green and jalapeño peppers using Food Chopper; place into large bowl. Add beans, corn, green onions and cilantro; mix gently.

Ingredients

    • 1 cup (250 mL) chopped red bell pepper
    • 1/2 cup (125 mL) chopped green bell pepper
    • 1 jalapeño pepper, seeded and chopped
    • 1 can (19 oz/540 mL) black beans, drained and rinsed
    • 1 can (12 oz/341 mL) whole kernel corn, drained
    • 3 green onions with tops, thinly sliced
    • 1 tbsp (15 mL) snipped fresh cilantro
    • 1/3 cup (75 mL) Italian salad dressing
    • 1 lime
    • 1 garlic clove, pressed
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) hot pepper sauce (optional)
    • Tortilla chips (optional)

Directions

  1. Chop red, green and jalapeño peppers using Food Chopper; place into large bowl. Add beans, corn, green onions and cilantro; mix gently.
  2. Pour dressing into small bowl. Zest lime using Zester/Scorer. Juice lime to measure 1 tbsp (15 mL) juice. Add lime zest, juice, garlic, salt and hot pepper sauce, if desired, to dressing; mix gently. Drizzle dressing over vegetables; toss gently to coat. Serve with tortilla chips, if desired.