Recipe by Maggie Mack
This is a great party dish -- and a good way to use those tomatoes and peppers from the garden. It makes a lot, but there's never much left over. Based on a recipe from Cooking Light that my daughter and I have modified over the years. It's a visually appealing dish, too, with all the colors.
- 1 green bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 orange bell peppers or 1 red bell pepper, finely diced
- 1 large red onion, finely diced
- 2 cups baby carrots, finely diced
- 5 medium tomatoes, finely diced
- 2 (15 ounce) cans black beans, drained
- 2 (15 ounce) cans white corn, drained
- avocado, chopped
- 3 -4 cups v 8 vegetable juice
- 1 lime, juice of
- 1 tablespoon cumin
- 1⁄2 teaspoon onion powder
- 1 teaspoon salt (to taste)
- 1 bunch fresh cilantro
- tortilla chips
Directions See How It's Made
- Dice and mix peppers, onion, tomatoes, and carrots in a large bowl. Add beans and corn, stir. (Reserve avacado to add later).
- Put Tomato/V-8 juice in a blender. Add the lime juice, cumin, onion powder salt, and whir to mix. Add the bunch of cilantro and puree for 1-2 minutes. Pour sauce over mixed vegetables and stir.
- Serve with tortilla chips (we use the scoop shaped ones or the lime ones). Add diced fresh avocado just before serving to keep it from getting brown. Salsa will keep in the refrigerator for 2-3 days.