The color of the autumn leaves and the fact that I have been obsessed with candy corn were my inspirations for this salsa - this labor of this recipe is made light by using my Chop & Measure. It is all about assembly and letting it rest in the refrigerator to marry the flavors. I used the yellow and white corn variety for this, but you can easily just use yellow.
5 medium tomatoes - cored and seeded
3 garlic cloves, peeled and halved lengthwise
1 green bell pepper
1 orange bell pepper
1 red bell pepper
1 jalapeno, cored and seeded
1 medium onion
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 lime, juiced
1/2 cup olive oil
1 tsp. sea salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. hot sauce
Using your Chop & Measure with large dice insert, cut tomatoes and place into a large bowl. Replace with medium dice insert and proceed to cut the peppers, jalapeno and onion, placing cut vegetables into large bowl with tomatoes. Mince the garlic in the small dice insert section of the Chop & Measure and add to mixture. Add drained and rinsed black beans and corn - stir to combine.
In a small bowl, whisk together red wine vinegar, lime juice, olive oil, salt, pepper and hot sauce. Pour over salsa mixture and stir to combine. I place this into a large Ziploc container and refrigerate for at least four hours to let the flavors blend.
Serve with chips, over sauteed chicken breasts or steak.