Refreshing Summer Salsa Make an Appointment Ask a Question Search Conditions Here’s a recipe that can be a served as a salsa or salad, that’s also quick and easy to make. It’s so delicious, your guests won’t realize it’s healthy and full of fiber, potassium, vitamin C, folate and manganese. Salad/Salsa Ingredients 3 tomatoes, cored and diced ½ red onion, finely diced (about 3/4 cup) 1 (15-ounce) can black beans, rinsed 1 (15-ounce) can black-eyed peas, rinsed 1 (15 ounce) can of corn or 1½ cups fresh sweet corn kernels (from about 2 to 4 cobs) 1 red, green or yellow bell pepper, seeded and finely diced 1 jalapeño, seeded and finely diced 1 cup jicama, chopped ½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired 1 scallion, white and green parts, chopped (optional for garnish) 1 avocado, cubed (optional for garnish), add just before serving Dressing Ingredients 2 large cloves of garlic, smashed or 2 teaspoons prepared minced garlic ½ teaspoon salt 4 tablespoons lime juice 2 tablespoons of olive or avocado oil 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon cumin Tortilla chips, for serving as a salsa Cooked brown rice or quinoa, and lettuce to serve as a salad. Make the dressing: Mix the ingredients in a medium bowl. Whisk until combined. Make the salad/salsa: Combine the tomatoes, onion, beans, black-eyed peas, corn, bell peppers, jalapeno and cilantro. Toss to combine. Cover and refrigerate for two hours. Can serve as a salsa with tortilla scoop chips or as a cold salad over rice or quinoa.