Confetti Salsa

This spectacularly colorful salsa was first made by my Aunt Maureen... I have no idea where she got the recipe. It had no name, but we thought "confetti salsa" would be appropriate. I have since made the salsa several times and been told that it is mandatory for me to make it at every single party from here on out.

This recipe makes a huge bowlful, so either make it for a party or store the rest in individual containers. If you make many of the other recipes I'll include on this site, you may have these ingredients lying around, which after all, is very important. Plus this is healthy, as it has good oil, protien, fiber, and veggies!

Confetti Salsa:

1 seeded and diced red bell pepper

2 ripe avacados, pitted, peeled, and diced

1/4 of a red onion, diced very small

4 chopped greens of scallions

1 can "Mexicorn," drained

1 can black beans, drained and rinsed

1 1/2 can petite diced tomatoes, try to get the ones with chiles

1/2 cup canola oil

1/2 cup balsamic vinegarette (I use lite)

2 packages of Good Seasons dry salad dressing mix

Almost all of these ingredients can be bought at Aldi for very cheap. The scallions, vinegarette, and dressing mix would have to be bought elsewhere-- Publix or Jewel.

Mix everything together and let it sit. The longer it sits the better, because the flavors marinate.

Other uses for the salsa besides the typical "put it on a chip":

1. lettuce wraps-- pull apart large leaves of lettuce from the head and pile a bit of salsa, perhaps some shredded chicken or fish, and/or some shredded cheese. Roll up and enjoy! This is HEALTHY!!

2. enchiladas-- warm corn tortillas in the microwave. Spread warmed fat-free refried beans on the tortilla, top with shredded chicken and cheese, or one or the other. Make up as many as will fit in a pan. Bake at 350 until slightly crispy on the outsides-- about 15-20 minutes-- and top with the salsa. This is also HEALTHY!

3. breakfast-- toast a wheat pita, scramble up some eggs, and top with the salsa. Delicious and HEALTHY!

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