CALICO SALSA
By
TERRI OPGENORTH
@Terrio13
5
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.
Blue Ribbon Recipe
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. 
Rating:
★★★★★ 3 votes5
Comments:
Serves:
About 8 as an appetizer
Prep:
30 Min
Method:
No-Cook or Other
Ingredients
-
1green bell peppers
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2 mediumred onions
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1 bunchgreen onions
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4-5fresh tomatoes
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1/2 ccilantro, fresh
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CANNED STUFF
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1 can(s)black beans, 15 oz.
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1 can(s)black eyed peas, 15 oz.
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1 can(s)whole kernel corn, 15 oz.
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1 bottlezesty Italian dressing, 8 oz
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MY ADDITIONS
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1-2jalapeno peppers
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pinchred chilies, dried
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1 can(s)black or green olives
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1 tspcumin
How to Make CALICO SALSA
- Here are assembled ingredients...notice I had a few substitutions today.
- Chop all fresh ingredients and combine in a bowl.
- Rinse and drain the beans, peas and corn and add them to the fresh ingredients.
- Pour the dressing over the top and mix thoroughly.
- Refrigerate for a few hours for best taste.
