Southwest Salsa Recipe #374783
This is a very colorful dish. Can be eaten as a cold soup or more traditionally with chips. Friends, family and co-workers request this all the time. Came from my friend April T.
15 min | 15 min prep
SERVES 20 , 16 -24 cups
- 1 (15 ounce) can black beans, drained
- 2 (8 ounce) cans shoe peg corn, not drained
- 1/2 orange bell pepper, chopped (or yellow or red bell pepper)
- 1/2 purple onion, medium, diced
- 2-3 jalapeno peppers (optional to remove seeds)
- 1 quart diced tomato
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/4 cup cilantro, chopped & firmly packed -add more to taste
- 3 limes, juice of
- Mix ingredients in large bowl. cover & chill 1-2 hours.
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5 stars