Paco’s fresh salsa.

I made this salsa for the Fourth of July, so it’s perfect time to share it on the blog. :)

My college volleyball coach,Paco, would always make this salsa for our team when he had us over to his house for team dinners. I don’t really like peppers at all, but I love this salsa. It’s so fresh, and it tastes great on chips or even on chicken or burgers as a garnish.

Paco’s Salsa

1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
1 red bell pepper
1/2 onion
1 can of black beans
1 can of corn
Zesty Italian Dressing

The recipe’s super simple, but the most time-consuming part is cutting everything up. So, first you finely dice all your peppers.

 

If you don’t work with peppers much, it works well to core the top off {like the picture above}, then slice into slivers and then cut out the leftover white rind and seeds from the slivers. {Or at least, that’s how it works best for me!}

Then sit and marvel at the gorgeous colors in the peppers. Then realize it’ a bit weird to stare at diced peppers. Then peel your onion. Again, if you’re not a pro with the onion, I usually just chop off both ends, and then make one slice with my knife through the first layer of the onion from the top of the onion to the bottom. Then you can easily peel the top layer off {as shown below.} It’s a snap!

 

Dice it up. I used half an onion, but you can use as much or little as ya want…but it does add a lot of flavor, so I’d recommend using some onion at least.

Then ya drain your beans and corn, and throw it all in a big bowl with your peppers and onion.  Drizzle on your Italian Dressing {I use fat free} until everything’s coated with the dressing. Start out conservative with the dressing because the juices of the peppers will come out as it sits in the fridge.

 

If ya have time, let it sit for a few hours in the fridge to merge all the flavors.

Pair it with tortillas, tacos, grilled chicken, or chips & feast away!