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!