Southwest Salsa

Simple Chef #14's Note:

This is a very colorful dish. Can be eaten as a cold soup or more traditionally with chips. Friends, family and co-workers request this all the time. Came from my friend April T.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 20

Yield: 16.0 cups

• 1 (15 ounce) can black beans, drained
• 2 (8 ounce) cans shoe peg corn, not drained
• 1/2 orange bell pepper, chopped (or yellow or red bell pepper)
• 1/2 purple onion, medium, diced
• 2 -3 jalapeno peppers (optional to remove seeds)
• 1 quart diced tomato
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1/4 cup cilantro, chopped & firmly packed -add more to taste
• 3 limes, juice of

Directions:

1. Mix ingredients in large bowl. cover & chill 1-2 hours.

Reviews

[elizabethklotz]

My husband made this once just on a whim with some leftover ingredients and now we eat it all the time. Watch out though, this recipe makes several weeks worth of salsa if you're eating it by yourself so you better plan on sharing it. Nobody will complain about helping you eat it.

[Steph32Chef]

I absolutely loved this recipe! I did substitute a can of hot rotel for the jalapenos to make my life easier and just used a little less of the diced tomatoes to make up for it. I also didn't use the cumin. But EVERYONE that ate this loved it! Thanks!

[CheyenneAnn]

I am not a salsa maker, usually just open a jar, but decided to try to make it for a picnic. This is a great recipe--n0t too hot, but you can heat it up if you like. I made just a couple of minor changes: didn't have fresh jalapenos so used jar diced jalapenos. Used a couple of crumbled Knorr cilantro cubes 'cause I didn't have fresh cilantro. Used one can of Rotel with jalapenos and instead of 2 cans of shoe peg, used one can of shoepeg and one can of white niblets. Everyone loved the salsa. I'll be using this one again!