Fiesta in a Bowl

Because I love ya and I’ve always loved pico de gallo and salsa, I’m sharing this bright recipe with you for Superbowl Weekend.  I know everyone will be hosting parties and getting your big Sunday spread together.  This would be such a simple, healthy {for all you New Year’s resolution folks that haven’t thrown in the towel yet}, and yummy dip for you and your friends!  This is an easy recipe to whip up ahead of time for a get-together or have in the fridge all week for yourself {not that I’ve done that..uhmm}!

The fun thing about homemade salsas…you can put anything YOU like in them!  I just picked a few {okay, a lot} of my favorite ingredients: cilantro {my husband, loves, loves, loves}, corn, black beans, orange pepper, red pepper, ruby tomatoes, jalapeño, onion, avocado, and limes.  Note to self: Pineapple is also amazing in this {you’re welcome}!

First, I drain the corn and beans together in a strainer.  I let them sit and continue draining while I chop the rest of my ingredients.

I am kind of picky about the way I dice my veggies.  I like for them to be the same size, for the most part.  It seems easier to me when you’re eating the salsa.  That way, you can get a little bit of everything on one chip!  After I’ve combined all the ingredients, I sprinkle generously with sea salt and black pepper.  Stir and add the juice of 2 limes.  Mix everything together really good.

I always do a taste test {of course}.  Just to see if I need to add any more salt/pepper.

Then put the salsa in an airtight container and refrigerate for an hour or so.  I like my salsa chilled!  We love the Santitas Tortilla chips in our household!  I am constantly in that container all week snacking!  It’s so easy and guilt-free!

Let me know what ingredients you would add to your salsa!  Enjoy!

Go Team!,

Fallon

Ingredients

1 can of sweet corn

1 can of black beans (can also do low sodium)

Small handful of cilantro leaves (chopped)

1 orange pepper (diced)

1 red pepper (diced)

1/2 small sweet onion (diced)

1 jalapeño pepper, remove seeds (finely diced)

Large handful of ruby tomatoes (diced)

1 avocado (diced)

Juice of 1-2 limes

Sea salt & black pepper

Instructions

1. Drain corn and black beans.
2. Combine all ingredients in a large bowl.  Season generously with sea salt and black pepper.  Mix together well.
3. Add juice of limes.  Stir.
4. Taste test.  Add more salt or pepper, if needed.
5. Put in an airtight container and refrigerate for at least an hour.  The ingredients will marinate together the longer it sits!
6. Enjoy with your favorite tortilla chips!