Southwestern-Style Salsa

Ingredients

  • 1 cup (250 mL) chopped red bell pepper
  • 1/2 cup (125 mL) chopped green bell pepper
  • 1   jalapeño pepper, seeded and chopped
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 can (12 oz/341 mL) whole kernel corn, drained
  • 3   green onions with tops, thinly sliced
  • 1 tbsp (15 mL) snipped fresh cilantro
  • 1/3 cup (75 mL) Italian salad dressing
  • 1   lime
  • 1   garlic clove, pressed
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) hot pepper sauce (optional)
  •  Tortilla chips (optional)

Directions

  1. Chop red, green and jalapeño peppers using Food Chopper; place into large bowl. Add beans, corn, green onions and cilantro; mix gently.

  2. Pour dressing into small bowl. Zest lime using Zester/Scorer. Juice lime to measure 1 tbsp (15 mL) juice. Add lime zest, juice, garlic, salt and hot pepper sauce, if desired, to dressing; mix gently. Drizzle dressing over vegetables; toss gently to coat. Serve with tortilla chips, if desired. 

Yield:

  • 4 cups/1 L
    16  servings

Nutrients per serving:

Calories 45, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 1 g, Sodium 240 mg, Fiber 2 g 

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