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.
Rating:
★★★★★ 3 votes
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.
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
- 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
- 1-2
- jalapeno peppers
- pinch
- red chilies, dried
- 1 can(s)
- black or green olives
- 1 tsp
- cumin
CANNED STUFF
MY ADDITIONS
How to Make CALICO SALSA
- 1Here are assembled ingredients...notice I had a few substitutions today.
- 2Chop all fresh ingredients and combine in a bowl.
- 3Rinse and drain the beans, peas and corn and add them to the fresh ingredients.
- 4Pour the dressing over the top and mix thoroughly.
- 5Refrigerate for a few hours for best taste.
