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!


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