Description
This salsa was a creation of my desire for something light, refreshing and crisp. The lime juice adds a Caribbean flavor to the dish while the colors are so festive that they scream confetti. I make this salsa every weekend and keep it in the refrigerator for a quick, filling and delicious after work snack. However, I have been known to simply eat it with a spoon for lunch. It is my new favorite go-to treat!
Ingredients
- 1 Red Bell Pepper
- 15 ounces, weight Canned Black Beans
- 15 ounces, weight Canned Yellow Corn
- 3 Green Onions, Chopped
- ¼ cups Fresh Parsley, Chopped
- ¼ cups Lime Juice
- ¼ cups Vegetable Oil
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
Preparation
1. Place the red bell pepper on the grill or under the broiler to roast. Turn it whenever the skin starts to char on one side. When the skin is blistered and charred on all sides, remove it to a bowl and tightly cover with plastic wrap. Allow it to steam for 5 minutes before removing the skin and seeds. Dice the roasted pepper flesh into small pieces.
2. Place the beans and corn into a fine mesh strainer. Rinse with cold water. Shake dry and move them into a large bowl.
3. Add the roasted pepper, onion and parsley to the bowl.
4. In a small cup, whisk the lime juice, oil, salt and pepper to form a dressing.
5. Pour the dressing over the vegetables. Stir to combine.
6. Cover and refrigerate for at least 12 hours, stirring well before serving.
