Vegan Summer Salsa

Jenn’s Summer Salsa

Yield: 3 quarts

2 cups tomatoes, diced

1 ea red bell pepper

1/2 ea onion, white, minced

1 can black beans, drained and rinsed

2 cups corn, fresh or frozen and defrosted

1 bag Uncle Ben’s 90 second Basmati rice, cooked and cooled

2 cans, jalapenos diced OR 2 each jalapenos seeded and diced

1 cup cilantro, picked and rough chopped OPTIONAL

Dressing:

2 Tablespoons Frank’s Red Hot or similar hot sauce

2 Tablespoon rice wine vinegar

1 teaspoon cumin, ground

2 limes, juiced

¼ cup grapeseed oil or other neutral oil

Method:

• Mix dressing together. Taste. Adjust seasoning. Taste again. Set aside.

• Mix tomatoes, beans, corn, rice, jalapenos and cilantro (optional) in a large bowl

• Add dressing. Taste. Season.

Serve with tortilla chips and margarita (optional). My favorite tortilla chips and the lime flavored ones!