CALICO SALSA

TERRI OPGENORTH

By
@Terrio13

I got this recipe from a friend when I went to visit. I have tweaked it a bit to add some ingredients that I enjoy. Feel free to make substitutions! I usually serve it with tortilla chips but it is also very good by itself as a side dish... and a fave of my vegetarian friends! I suggest making a double batch as it keeps very well in the refrigerator for several days.


Featured Pinch Tips Video

Comments:

Serves:

About 8 as an appetizer

Prep:

30 Min

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a fresh and tasty salsa! I could eat this with tortilla chips ... or a big spoon. Don't shy away from the dried chili flakes. It really gives this salsa an extra kick of flavor.

Ingredients

1
green bell peppers
2 medium
red onions
1 bunch
green onions
4-5
fresh tomatoes
1/2 c
cilantro, fresh

CANNED STUFF

1 can(s)
black beans, 15 oz.
1 can(s)
black eyed peas, 15 oz.
1 can(s)
whole kernel corn, 15 oz.
1 bottle
zesty Italian dressing, 8 oz

MY ADDITIONS

1-2
jalapeno peppers
pinch
red chilies, dried
1 can(s)
black or green olives
1 tsp
cumin

Directions Step-By-Step

1
Here are assembled ingredients...notice I had a few substitutions today.
2
Chop all fresh ingredients and combine in a bowl.
3
Rinse and drain the beans, peas and corn and add them to the fresh ingredients.
4
Pour the dressing over the top and mix thoroughly.
5
Refrigerate for a few hours for best taste.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #FRESH, #salsa, #vegetarian