I love this salsa- it’s my dad’s recipe and it’s just so substantial and healthy. My family will eat this for dinner during the summers. It’s filling, and oh so yummy!
and 1/2 cup of balsamic vinegar
3/4 a cup of oil
1/8 cup each of lime and lemon juice
Now our trio of spices- you can add each to taste, once you get familiar with what you like/don’t like in this, but a mild and flavorful place to start is qith 1 teaspoon each of Chili Powder, Cumin and Cilantro
and finally, a teaspoon of sugar. Again- this can be to taste. My dad uses hardly any sugar but I like a little to get that great sweet/salty combination.
Now just set this aside (lid on if your dumb like me) and pull out a good knife and cutting board to pull our ingredients together.
I use a can of rinsed black beans
a can of rinsed kidney beans
two cans of niblet corn
a can of pitted black olives, sliced up
a medium red onion, diced
and a chopped red pepper, yellow pepper and yellow pepper. Green would be nice to/instead but I didn’t have one- as you can see, it’s pretty flexible.
and then a couple (3 or 4 or 5….or 6) chopped tomatoes.
and two diced cloves of garlic
The shake your ingredients, your dressing and pour the dressing onto the vegetables.
and shake again- really well- you want to get everything mixed up and coated with the dressing.
We eat this with chips or sometimes my mom makes tortillas- either way, it really is a very filling, cheap dish that has a great flavor. I like that it’s not a traditional tomato based salsa and packs a lot of nutritional value. Plus you can tailor the ingredients to fit the tastes of your family (my dad, for example, also adds black eyed peas but I don’t like them so I omit them). I am not a huge fan of beans so this is a great way for me to eat them (in and around the corn!).
Plus-it’s the perfect easy dinner for a hot and humid summer day!