The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!
Fresh homemade salsa beats the jarred stuff hands down and only takes about 10 minutes to make. You can easily double this recipe and use it over the next 3 days with nachos or to add instant oomph to a frittata, quesadilla, wrap, cooked fish, pork or steak (see recipe below).
Watch Bell Peppers 4 Ways below for more great ideas. Try this salsa over the trout in the sheet pan dinner featured here too.
*Kids Cook: Young kids can rinse the canned beans and toss up all the ingredients in a bowl.
- Follow our 3 simple steps:
- (ingredients are in bold)
- Make the dressing. In bowl, whisk together 2 cloves minced garlic, 2 tbsp white or red wine vinegar, 1 tsp hot sauce, ¼ cup canola oil.
- In same bowl add, ½ small red onion, minced, 1 EACH red and yellow sweet pepper, seeded and chopped, 1 cup frozen corn, thawed and 1 can black beans (rinsed).
- Toss vegetables to coat in dressing. Season with ¼ tsp EACH salt and pepper. Serve with baked pita wedges or nacho chips.
• Pack this for lunches. Store the baked pita wedges and salsa in separate containers.
Take the heat up a notch
• Add ¼ tsp of red pepper flakes to dressing or add 1 jalapeno, seeded and minced.
*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
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