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.
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
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.