Monday, May 26, 2014

Confetti Salsa

I absolutely LOVE fresh vegetables. When the spring air becomes reminiscent of early summer days, all I can think about is enjoying the harvest. This salsa was a creation of my desire for something light, refreshing, and crisp. The lime juice adds a Caribbean flavor to the dish while the colors are so festive that they scream confetti. I make this salsa every weekend and keep it in the refrigerator for a quick, filling, and delicious after work snack, however, I have been known to simply eat it with a spoon for lunch. It is my new favorite go-to treat! In fact, I love this dish so much that I could not resist eating the salsa when I took the picture before finishing this post. Keep this recipe on hand for all those summer gatherings!
15 oz Canned Black Beans
15 oz Canned Yellow Corn
1 Red Bell Pepper
3 Green Onions, Chopped
1/4 Cup Fresh Parsley, Chopped
1/4 Cup Lime Juice
1/4 Cup Vegetable Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1. Place the red bell pepper on the grill or under the broiler to roast. When the skin is blistered, remove to a bowl and tightly cover with plastic wrap. Allow to steam for 5 minutes before removing the skin and seeds. Dice the roasted pepper flesh into small pieces.
2. Place the beans and corn into a fine mesh strainer. Rinse with cold water. Shake dry and move to a large bowl.
3. Add the roasted pepper, onion, and parsley to the bowl.
4. In a small cup, whisk the lime juice, oil, salt and pepper to form a dressing.
5. Pour the dressing over the vegetables. Stir to combine.
6. Cover and refrigerate for at least 12 hours, stirring well before serving.

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