September 18, 2015
Spicy (Or not) Tomato, Bean, & Corn Salsa
I adapted this recipe a little bit from my friend Susan B.
This stuff is SO GOOD you will want to use it to top everything!! Like salads, lettuce wraps, baked potatoes, and any and all Mexican dishes! It has a spicy kick so if you don't like that just leave it out or tone it down. You will LOVE this recipe and make it forever! I promise!
I don't eat tortilla chips because they are fried or baked in OIL and OIL is NO BUENO for our bodies so I use these instead!
You just toast them on a stove top griddle to make them soft or hard. And you can cut them into tortilla chips before hand as well. They are SO GOOD and you won't miss the oil At. All.
For the SAUCE mix together:
1 t. Chili Powder...or less...or not at all
1/2 t. Onion Powder
1/2 t. Sea Salt
2 t. Sweetener (Raw Honey, Raw Date Sugar, Raw Cane Sugar, Dates etc.)
2 Garlic Cloves (minced)
2 T. Organic Ketchup
2 T. Sirachi or other Hot Sauce or...not
4 T. Red Wine Vinegar (or other vinegar)
Big handful or 1/2 a bunch of Organic Cilantro (chopped)
Approx. 6 medium tomatoes or as many cherry tomatoes or other tomato as you wish!
1 bunch of Organic Green Onions
1 can of Organic Black Beans (rinsed and drained)
1 can or Organic Garbanzo Beans (rinsed and drained)
2 c. Fresh or Frozen Organic Corn
Mix well. Let chill for a bit or...if you're like me...that never happens! LOL :)
Hope you love this recipe as much as I do! I would love to know what you think! So when you make it make sure you let me know! K? :)