Salsa Season
Last week, we took a family vacation to the beach, our all-time favorite place. It was so wonderful to get away from this weird new normal for just a little while.
We have been taking this trip most years since our girls were tiny. Usually, we go away at the end of September or early October, but the last 2 years hurricanes have messed with the get away. So this time, we decided to escape at the beginning of the season.
It was easy to forget all of the chaos going on in the world right now while we were surrounded by sunshine, sand and salt water. I had no idea how very badly we needed this trip. We shared the first half of the week with friends, then my parents joined us for the second half.
When we go, we stay on Emerald Isle, in a condo with a full kitchen, so we bring food with us for the week. We bring food for real meals, but we bring lots of snacky things, too.
We have some particular favorites to eat on the beach, like Cajun trail mix, Twizzlers and Cool Ranch Doritos. But sometimes you need something fresh and healthy to munch on after the beach, too.
A couple of weeks ago, we shared a cook out with the family of our oldest daughter’s boyfriend. One of the appetizers provided was a delicious chunky salsa. It was refreshing and healthy, making it great for guilt-free snacking. We took some home as leftovers, and my youngest daughter ate almost every last morsel all by herself and asked that we make it for the beach.
With fresh tomatoes and peppers coming into farmers markets, summer is the best season for fresh salsa. While I have shared a few other salsa recipes with you, like Fresh Salsa and Aunt Joanie’s Peach Salsa, I think you can never have too many fresh salsa options.
This recipe is very easy to make, and it turns out it travels well in an airtight container in a cooler. It also has an added protein punch with black beans and Great Northern beans.
Simply chop up some red and yellow mini sweet peppers and a jalapeño pepper or 2. Add the beans, drained and rinsed, chopped and seeded fresh tomatoes, a can of drained corn, some fresh chopped cilantro, a bit of your favorite jarred salsa, some red wine vinegar and some salt and pepper. That’s it. Mix it all together and enjoy it until your heart’s content.
I have only had it on chips and tacos so far, but I can tell it will be amazing mixed into a Southwestern style salad or on grilled chicken. The possibilities are endless.
It is easily customizable, too. The original recipe called for a big green pepper, but some in my family have a sensitivity to that, so I swapped that out for mini red and yellow peppers. We also like a little more heat in our salsa than some, so I added fresh jalapeño pepper.
Another way to mix it up is by varying the salsa you mix in to the other ingredients. You can add spicy salsa or mild, whatever suits your taste.
I hope you get a chance to get away soon, too. In the meantime, happy snacking!
AuthorMelissa JoyDifficultyBeginnerWash, seed and chop the sweet peppers into small pieces and add to a large bowl.
Wash, seed and remove the ribs of the jalapeño. Dice into small pieces and add to the bowl with the sweet peppers.
Chop the tomatoes into small pieces, removing seeds. Add them to the bowl.
Rinse and drain the beans and add to the bowl.
Rinse the corn and add to the bowl.
Finely chop the cilantro and add to the bowl.
Add the salsa and red wine vinegar to the bowl, salt and pepper to taste. Mix well.
Serve with tortilla chips, on tacos, or in a salad. Store in the fridge in an air tight container for up to a week.
Ingredients
Directions
Wash, seed and chop the sweet peppers into small pieces and add to a large bowl.
Wash, seed and remove the ribs of the jalapeño. Dice into small pieces and add to the bowl with the sweet peppers.
Chop the tomatoes into small pieces, removing seeds. Add them to the bowl.
Rinse and drain the beans and add to the bowl.
Rinse the corn and add to the bowl.
Finely chop the cilantro and add to the bowl.
Add the salsa and red wine vinegar to the bowl, salt and pepper to taste. Mix well.
Serve with tortilla chips, on tacos, or in a salad. Store in the fridge in an air tight container for up to a week.
*Recipe adapted from Kim Leese.
