Southwestern Salsa Extraordinaire

Tomorrow, the kids and I are going on a picnic. I am bringing my current summer signature dish. 

I had this salsa a few months ago at a neighborhood party. The host was kind enough to give me the recipe.  It is so colorful, so delicious, and so easy to make. The bonus is the kids even like it. I adjust the seasoning on part of the batch so it is not so spicy.  

The salsa is fresh, low calorie, and great for hot weather because there is no cooking involved.  It has been a crowd favorite everywhere I've taken it. 

Southwestern Salsa

1 can white corn drained and rinsed

1 jalapeno finely chopped

1 can black beans drained and rinsed

1 container red cherub tomatoes halved

1 red or green bell pepper chopped

1 zucchini chopped

1/2 cup fresh green onion

1/2 cup fresh red onion

1/4 cup Italian dressing

1 tablespoon red wine vinegar

1/2 tablespoon chili powder

1 tablespoon of lemon juice

3 or 4 shakes of hot sauce

cilantro garnish sprinkled on top

Mix ingredients together and marinate over night, or for several hours.  I make a double, or triple batch to have it all week long. It's a great topping over chicken, vegetable dip, and yummy with chips.  

Happy Summer cooking!