Southwest Salsa
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
16-24 cups
- Serves:
- 20
ingredients
- 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
- Mix ingredients in large bowl. cover & chill 1-2 hours.
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Reviews
-
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!
RECIPE SUBMITTED BY
I grew up in a large family and both parents enjoyed cooking. My mom was the more traditional cook while my dad liked to experiment with new recipes and ideas. I cook like both of them. I'll jump in & try a new dish and improvise when needed (which my mom hates).... enjoy your time in the kitchen!