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Spicy Salsa Salad
Salads

I recently edited this recipe with more specific amounts...this is very tasty, healthy, and particularly colorful which will add to any southwestern meal.
 

1 small green serrano chile pepper, seeds removed and finely chopped
1 large red bell pepper, seeds removed and chopped into small bites (or use mixture of
    red, yellow and orange bell peppers - 1/3 pepper for each color)
1 11-ounce can Niblets corn, drained
1 15-ounce can black beans, rinsed and drained
3 Tablespoons finely chopped red onion
1/4 cup finely chopped sun-dried tomatoes (reconstituted)
2 teaspoons hot chile sauce (Asian is good, your choice of brand and heat)
fresh juice of 1 medium lime (about 1/2 cup)
salt, pepper to taste

Combine all ingredients, adjust seasonings.  Serve as side dish with meat, burgers, fish, or with bread for a light lunch. I've also served it as a side dish with a nice grilled salmon.