Mix up this salsa and serve it with other foods.
*Refrigerate at least four hours*
#1
1/4 cup (60 ml) red wine vinegar
1/2 tsp. (2,25 ml) ground cumin
2 Tbs. (30 ml) olive oil
1 (15-oz/450 g) can organic beans (black-eye, pinto, black beans...), drained and rinsed
1 1/4 cups (300 g) organic frozen corn, thawed and drained
1 organic red bell pepper, diced
2 stalks organic celery, trimmed and diced (optional)
1 small diced red onion
diced cactus
4 Tbs. (60 ml) chopped cilantro or parsley
1. Whisk together the vinegar, cumin, and olive oil in a small bowl.
2. Add salt and pepper to taste (optional).
3. Combine beans, corn, bell pepper, celery, cactus, and red onion in a larger bowl.
4. Toss with dressing.
5. Cover and refrigerate at least four hours.
6. Stir in chopped cilantro or parsley and top with a sprig or two before serving.
Serve with:
- shredded chicken, yellow rice, diced green chilis, and whole-wheat tortillas
- grilled shrimp, avocado, red cabbage, and organic corn tortillas
- baked tortilla chips, shredded cheese, sliced organic vegetables, dish of black beans
- on fish
#2
So, I decided to make the above salsa again, but did not have all the ingredients. What do I have in the refrigerator? -Mike
lots of radishes (used three, chopped)
lots of carrots (used one, chopped)
fresh chives, chopped
beans (no problem there)
no red onion, but lots of white (chopped 1/2 onion)
Oh, some leeks (chopped both green and white of one leek)
Toss with the dressing and refrigerate.
Still was good!
