Southwestern Salsa

I’m always looking for delicious salsas to make. I really like this one because you can add in what you like and don’t like as well as make it as spicy as you would like. I love all the colors in this salsa and it just tastes so darn good!

Ingredients:

½ cup red bell pepper, chopped

½ cup green bell pepper, chopped

½ cup yellow bell pepper, chopped

2 garlic cloves, chopped

4 tablespoons = 1 jalapeno chopped and seeded or save some seeds for hot salsa

1 can, 15 oz. black beans, rinsed and drained

1 can, 15.25 oz. whole kernel corn, drained

3 green onions with tops, thinly sliced

2 tablespoons snipped fresh cilantro, stems removed

Zest of half a lime and juice from half a lime (1/4 tsp. zest/1 tablespoon juice)

¼ tsp. kosher salt

1 tablespoon or less of hot pepper sauce – The Pepper Plant

¼ cup Italian Dressing – Newman’s Own Family Recipe Italian

Pepper, to taste

Optional: Cotija, Romano, or feta cheese

Optional: homemade tortilla chips, fish tacos, or lettuce for a large salad

Directions:

Use a knife and finely chop your bell peppers, garlic and jalapeno. If you have a Pampered Chef Chopper, you can use that to chop those ingredients. Place in a large bowl.

Add in your beans, corn, green onions, and cilantro to the large bowl and mix gently.

In a small separate bowl, zest your lime using zester. Juice lime to measure 1 tablespoon. Add lime zest, lime juice, salt, hot pepper sauce, and Italian dressing to the small bowl. Mix gently.

Drizzle the dressing over the large bowl of vegetables. Toss gently to coat. Add pepper to taste. If it is not spicy enough, you can add additional seeds from the jalapeno, more hot pepper sauce, and pepper.

Sprinkle cheese on top for additional yumminess.

You can serve with tortilla chips, over the top of your favorite tacos, or even make a large salad using a bed of lettuce.

Note: I stored my salsa in a large Tupperware bowl with a strainer in the bottom so the juice can all stay separate from the salsa. Last image = example.

Yields 16 servings so there is plenty to share.

Nutrients: ¼ cup

Calories: 45

Total Fat: 1.5g

Saturated fat: 0g

Cholesterol: 0g

Carbohydrate: 7g

Protein: 1g

Sodium: 240 mg

Fiber 2g

Adapted from: Pampered Chef Food Chopper recipe card

www.pamperedchef.com