calico salsa

★★★★★ 4 Reviews
Terrio13 avatar
By TERRI OPGENORTH
from Lake Mills, WI

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! We 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.

— The Test Kitchen @kitchencrew
serves About 8 as an appetizer
prep time 30 Min
method No-Cook or Other

Ingredients For calico salsa

  • 1
    green bell peppers
  • 2 md
    red onions
  • 1 bunch
    green onions
  • 4-5
    fresh tomatoes
  • 1/2 c
    cilantro, fresh
  • CANNED STUFF
  • 1 can
    black beans, 15 oz.
  • 1 can
    black eyed peas, 15 oz.
  • 1 can
    whole kernel corn, 15 oz.
  • 1 bottle
    zesty Italian dressing, 8 oz
  • MY ADDITIONS
  • 1-2
    jalapeno peppers
  • pinch
    red chilies, dried
  • 1 can
    black or green olives
  • 1 tsp
    cumin
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How To Make calico salsa

  • 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.
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