Southwest Salsa

Simple Chef #14's Note:

This is a very colorful dish. Can be eaten as a cold soup or more traditionally with chips. Friends, family and co-workers request this all the time. Came from my friend April T.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 20

Yield: 16.0 cups

• 1 (15 ounce) can black beans , drained
• 2 (8 ounce) cans shoe peg corn , not drained
• ½ orange bell pepper , chopped (or yellow or red bell pepper)
• ½ purple onion , medium, diced
• 2 -3 jalapeno peppers (optional to remove seeds)
• 1 quart diced tomato
• 1 tablespoon oil
• ½ teaspoon salt
• 1 teaspoon cumin
• ¼ cup cilantro , chopped & firmly packed -add more to taste
• 3 limes, juice of

Directions:

1. Mix ingredients in large bowl. cover & chill 1-2 hours.

Reviews

[Steph32Chef]

I absolutely loved this recipe! I did substitute a can of hot rotel for the jalapenos to make my life easier and just used a little less of the diced tomatoes to make up for it. I also didn't use the cumin. But EVERYONE that ate this loved it! Thanks!

[CheyenneAnn]

I am not a salsa maker, usually just open a jar, but decided to try to make it for a picnic. This is a great recipe--n0t too hot, but you can heat it up if you like. I made just a couple of minor changes: didn't have fresh jalapenos so used jar diced jalapenos. Used a couple of crumbled Knorr cilantro cubes 'cause I didn't have fresh cilantro. Used one can of Rotel with jalapenos and instead of 2 cans of shoe peg, used one can of shoepeg and one can of white niblets. Everyone loved the salsa. I'll be using this one again!