Black Bean and Corn Salsa

Ingredients:

1 15 ounce can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
½ cup chopped red bell pepper
½ cup chopped fresh cilantro
3 tablespoon. lime juice
8 small green onions, chopped
2 tablespoon. balsamic vinegar
½ teaspoon. ground cumin
1 small green chili, optional - have used crushed red pepper

Preparation:

Mix all well. Refrigerate overnight to let flavors combine.




Cherry Tomato Salsa

Ingredients:

2 cups cherry tomatoes, quartered
1/2 small red onion, diced (1/2 cup)
1/4 cup pimento-stuffed green olives, coursly chopped
2 tablespoons drained capers
2 tablespoons torn fresh basil leaves
1 large clove garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Kosher salt and fresh ground pepper

Preparation:

In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1/4 teaspoon each kosher salt and black pepper. Let stand 20 minutes. Great on chicken or beef. Before serving, adjust the lemon juice, salt and pepper to taste.



Salsa Ranchera



Ingredients:

2 tomatoes
1/2 onion
2 cloves of garlic
1 tablespoon of oil
serrano chile as desired
oregano as desired
the juice of half a lime
salt

Preparation:

Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl.
Chop up the onion, chili, and garlic and mix with the tomato.

Add the oil and the lime juice and sprinkle with oregano.