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Loaded Salsa




Source of Recipe


the web


List of Ingredients




2 cloves fresh garlic

1/3 cup fresh cilantro leaves, tightly packed

Juice from 1 lime, or more to taste

1 can (141/2 ounces) Mexican-style stewed tomatoes

1 can (8 ounces) no-salt-added tomato sauce

1 can (15 ounces) black beans

1 cup frozen yellow and white corn kernels

1 bunch green onions

Chips for serving, if desired



Recipe



Peel the garlic. Turn on a blender or food processor (at least a 5-cup capacity) and drop the garlic onto the moving blade to finely chop. Add the cilantro and pulse to chop fine.

Squeeze the juice from the lime into the blender. Add the tomatoes and the tomato sauce. Pulse 3 or 4 times to blend. Pour into a 4-cup or larger mixing bowl. Taste for the lime and add more if desired. Set aside.

Place the beans and frozen corn in a colander and rinse with cool water to rinse the beans and thaw the corn. Shake well to eliminate extra water, and add to the salsa bowl.

Chop the green onions and enough of the tender green tops for about 3/4 cup chopped. Stir into the salsa. Spoon into a serving dish. Serve at once with chips (if desired) or refrigerate until ready to serve. Leftovers will keep for up to 4 days, covered in the refrigerator.

Serves 12 as dinner