Salsa Time….

09/24 | by Susan Powter

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Simple and amazing....


Bean Salsa:

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt


In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.


Fresh Tomato Salsa:

6 roma tomatoes, diced
3 fresh jalapeno peppers, seeded and chopped
1/4 red onion, chopped
3 green onions, chopped
2 cloves cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
1 small jicama, peeled and chopped
1 (10 ounce) can diced tomatoes with green chilies, drained
salt and ground black pepper to taste


Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Enjoy!

Susan Powter

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