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Published: Tuesday, 7/31/2012

Dinner Tonight: Fresh Salsalad

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 food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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