Makes: about 1 pint Salsa
4 C. Cherry Tomatoes (cut in half)
1 Sweet pepper (chopped)
1 jalapeno, (seeded and skillet roasted-minced)
1/2 Sweet onion, (chopped)
3 Garlic cloves (crushed and minced-skillet roasted-)
2 C. Cooked Black Beans (or 1 Can Black Beans--drained and rinsed)*
1 Can Corn (or 1 cup frozen or fresh steamed corn kernels)
1 Bunch Fresh Chives (chopped)
1/4 tsp. Cayenne (or to taste)
1/4 tsp. Cumin (or to taste)
1 tsp. Fresh Cilantro or Parsley (chopped)-(or to taste)
Pinch salt and black pepper
Vinegar Oil dressing
2 T. Vinegar
1 T. Infused Oregano Oil*
Whisk the Vinegar and oil with the fresh herb, Cumin, Cayenne, salt and black pepper. Roast the pepper, tomatoes and garlic until browned. Mix all the ingredients together with the beans and corn. Refrigerate and allow to marinade overnight for the best combined flavor.
Note: if after marinating you find there is too much liquid, just drain the liquid off. You can reserve that liquid to make a tasty salad dressing if you choose.
Serving suggestion: Use in burritos, or serve in a dipping tray with your favorite dippers.
To make Fresh Peach Salsa, refer to the link:
To make your own Fresh Marinara Sauce, refer to the link:
Health Benefits of Black Beans and how to cook them:
To make other cooked beans, refer to the link:
To make your own Infused herb oil, refer to the link:
Note: Roasting the hot pepper, tomatoes and garlic brings out the most flavor. If desired you can omit the roasting and just use the fresh prepared mixture.
Chicken Coop Chatter© All Rights Reserved 2011-2017