Fresh, crisp bell peppers add a reinvented twist to the traditional tomato, garlic and jalapeno-based dip. Black beans and corn provide another dimension and the zip of lime and bite of cilantro pull it all together.
May I suggest a breath mint when you’re done? It’s that good.
1/2 Medium Sweet Onion, Finely Chopped
1 Garlic Clove, Finely Chopped
2 Limes (Zest & Juice)
1 tsp Kosher Salt
1/2 tsp Fresh Ground Black Pepper
2 T Extra Virgin Olive Oil
2 Large Roma Tomatoes, Seeded & Chopped
1/3 Yellow Bell Pepper, Chopped
1/3 Red Bell Pepper, Chopped
1/3 Green Bell Pepper, Chopped
1 Jalapeno, Seeded & Finely Chopped
1 Can Black Beans, Rinsed & Drained
1 C Corn Kernels
1/2 C Chopped Cilantro
1. In a medium bowl, combine chopped onions, garlic, lime zest, lime juice and a sprinkle of salt and pepper. Stir to mix, cover and place in the refrigerator to marinate.
2. Chop bell peppers, tomatoes, cilantro and jalapeno. Gently stir chopped veggies until evenly combined and add a sprinkle of kosher salt and black pepper. Mix in black beans and corn.
3. Pour onion/lime/garlic mixture over veggies and gently stir until evenly distributed. Add a sprinkle of kosher salt and black pepper, to taste. Serve immediate or refrigerate before the meal.
4. Top with freshly diced avocado immediately before serving. This salsa pairs wonderfully with tacos, burritos and tortilla chips, or it can be served as its own side dish.