Nothing is better than a big bowl of fresh salsa and some tortilla chips, especially in the summer -- and particularly at a beach. Tom Mockensturm submitted this recipe for just such a salsa, though he thinks of it more as a salad. It would work either way. He said it is "fresh, cool, and light." It's also dazzlingly colorful.
1 red bell pepper, diced
1 yellow pepper, diced
1 sweet onion, diced
1 (15-ounce) can of corn OR 2 cups frozen OR fresh
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper
1/2 bunch cilantro chopped
1/4 cup olive oil
4 tablespoons red wine vinegar
Juice of one lime
1 (15-ounce) can black beans, drained
Place the diced peppers and onion in a large bowl. Combine with corn, garlic, cayenne pepper, and cilantro. In a small jar or cruet, mix the oil, vinegar, and lime juice, and season to taste with salt and pepper. Toss with the salad mixture.
Rinse the black beans well, and add to the salsa or salad. Serve with tortilla chips.
-- Tom Mockensturm
Have a recipe that is fast and healthy? Send it to firstname.lastname@example.org or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.