Ingredients
Scale
- 1 Green Bell Pepper (or red/yellow for variety)
- 1 1/2 Cups Frozen Corn (or Hominy)
- 1 Can Diced Italian or Mexican Style Tomatoes (drained) or 1 1/2 cups sliced grape or cherry tomatoes
- 1/2 Purple Onion (minced)
- 1 Can Black-eyed Peas (drained and rinsed, 16 ounces)
- 1 Can Black Beans (drained, 16 ounces)
- 1 Can Black Olives (sliced and drained, 8 ounces)
- 1 Cup Italian Dressing
- 1 Lime (zested and juiced)
- 1/2 Can Diced Green Chiles (small can)
- 1 1/2 teaspoons Cumin
- Salt and Pepper (to taste)
- 2 Avocados (diced)
- 1/2 Bunch Cilantro (chopped)
Instructions
- Combine the green bell pepper, frozen corn, diced tomatoes, minced purple onion, black-eyed peas, black beans, and black olives in a large bowl.
- Add Italian dressing, lime zest, lime juice, diced green chiles, cumin, salt, and pepper. Mix thoroughly.
- Cover and refrigerate for a few hours or overnight to allow flavors to meld.
- Before serving, fold in diced avocados and chopped cilantro.
Notes
Use fresh ingredients for the best flavor.
Let the salsa sit overnight for enhanced taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg