Vegetable Salsa

We went to a surprise 60th birthday party for my uncle last weekend. My cousin asked everyone to bring a dish to pass.

Since I didn’t have time to run to the grocery store, I had to use what I had on hand – another vintage money- and time-saver.

Taking a quick glance at my newly organized pantry inventory, I found I had all the ingredients on hand to make this veggie-packed salsa.

Vegetable Salsa

2 T olive oil

2 T red wine vinegar

2 cloves garlic, minced (I love garlic, so I use 4)

1 C chopped tomato

1/3 -1/2 C chopped green onions (I used red onion)

3 T chopped fresh cilantro

1 can black beans, rinsed and drained

1 can white corn, rinsed and drained

Combine first three ingredients in a medium bowl, stirring well with a whisk. Mix in remaining ingredients. Let sit for an hour or so in the fridge to let the flavors blend.

This is great served with blue corn tortilla chips. Makes about 8 servings (1/2 cup each).

Although it’s delicious, I had a lot left over. My uncle is a truck-driver and my cousin’s husband was a former rodeo star who now owns a beautiful ranch. Maybe it looked a bit too healthy for that crowd!

Anyway, instead of throwing it out, I drained the liquid and used it to make delicious quesadillas the next day. All I needed was the salsa, some shredded cheese and two tortillas.

We were eating in less than 15 minutes. Gotta love that!

Published in: on November 10, 2010 at 8:05 am  Leave a Comment  
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