Saturday, September 12, 2009

Salsa

6-8 Tomatoes
1 Green Pepper
1 Bundle Green Onions
1 Can Olives
1 Can Black Eyed Peas
1-2 Cans Black Beans
1 Can of Corn
1 Bunch Cilantro*
2-3 Avocados
1 Lime
1-2 Packages of Italian Dressing Mix, Dry
Salt to Taste

Chop Tomatoes, Onions, Green Pepper and Olives and combine in a large bowl.  Chop the avocado and put in a separate small bowl and squeeze the juice from half of the lime over it.  Rinse and Drain Black Beans, Black Eyed Peas, and Corn and add to the large bowl.  Then put avocado mix into the large bowl and stir.  Chop the Cilantro into small pieces and add to large bowl.  Add the juice from the other half of lime, Italian Seasoning Mix and Salt to Taste.  Stir until evenly coated.  Refrigerate until ready to eat.

Adding half of the lime juice to the avocados before adding them to the rest of the mixture will help keep the avocados from turning brown as quickly.

*I always use fresh Cilantro because I like the taste of it better, but my Aunt uses dried cilantro and it still turns out good.
My Notes: As far as the Black Beans and Black Eyed Peas go, you can add more or less depending on your own taste.  I personally add 1 can of Black Eyed Peas and 1 1/2 Cans of Black Beans.  My Mom uses one of each and my Aunt uses just 2 cans of Black Beans.  It is all up to you.

The same goes for the Italian Dressing.  I like the strong seasoning taste, so I put two packages in, just taste it after one and decide what you like best.

I usually don't put the corn in, just because I don't like canned corn much, but it is good either way.

It is easiest to Chop the Cilantro with kitchen shears, but if you don't have any then just slice away with a knife.

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