| This is a refreshing salsa recipe that can be changed to your tastes. Change it up with more jalapeño peppers, spices and vegetables of your choice. This salsa can simply be a companion to your favorite chips, turned into ceviche with sushi grade tuna or shrimp or may be used as a condiment with your Mexican meal. It’s also referred to as Cinco de Mayo Salsa or Texas Caviar. No matter what you call it, it is the perfect summer recipe that's healthy & delicious. Dressing 1/3 cup olive oil 1/4 cup red wine vinegar 3 TBSP lime juice 1 1/2 tsp honey 1 1/2 tsp minced garlic 1 tsp dried Mexican oregano 1/2 tsp of both salt & pepper Salsa 1 can (14.5 oz) black beans (drained & rinced) 1 can (14.5 oz) black eyed peas (drained & rinsed) 3 cups (18 oz) diced roma tomatoes 1 1/2 cups frozen corn (will thaw once mixed & refridgerated) 1 cup diced bell pepper 1 large peeled, pitted & diced avocado 2/3 cup diced red onion (rinsed & drained to remove bite) 1 jalapeño, seeded & diced (optional to remove or add more to taste) 1/3 cup chopped cilantro |   |
Make dressing. Add salsa ingredients to dressing in large bowl. Refrigerate for 1-2 hours to marinate.
Great with corn chips, rolled in tortillas or add as condiment to your favorite meal. This is a fresh alternative to store bought salsa.
Great with corn chips, rolled in tortillas or add as condiment to your favorite meal. This is a fresh alternative to store bought salsa.
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