Annie’s Fresh Garden Salsa

This fresh salsa is wonderfully fresh, healthy, simple, yet loaded.  It makes a giant batch so it’s ideal for a party or any  get together. Annie, my classmate from nursing school, shared this wonderfully fresh, healthy and simple (yet loaded) salsa with me.

This is the second time I am making it this week. It makes a giant batch (about 2 quarts worth) so it’s ideal for a party, or a student who insists on eating while studying. Thank you Annie – this is already a favorite with me. DON’T FORGET THE CHIPS!

Also, my sincerest apologies for not posting regularly. As one of the senior students advised me, nursing school is like standing in front of a fire hydrant with your mouth wide open. Stuff just keeps coming at me and it seems never-ending. The “tunnel” is another 3 1/2 weeks plus finals and I can see the light (i.e. 3 week break).

Salsa Ingredients:

6 Roma tomatoes, diced
1 medium onion, finely diced
1 diced green or red  bell pepper
2 jalapeño peppers, seeded and finely diced (I used 2)
1 avocado diced
1/2 of a cilantro bunch (About 1/2 cup chopped)
4 medium garlic cloves, pressed
3-4 Tbsp lime juice
1 can of corn, drained (15 oz)
1 can black beans, drained (15 oz) (or make your own)
1 tsp salt or to taste
1/2 cup Italian Dressing
Annies Salsa

How to Make the Salsa:

1. Dice tomatoes, onion, bell pepper, jalapeño and avocado. Chop cilantro and mince garlic. Open and drain corn,  and black beans (click here to learn to easily make your own beans). Add everything to the bowl.

Annies Salsa-2

2. Stir in 3-4 Tbsp of lime juice, 1/2 cup of Italian dressing  and add 1 tsp  of salt or to taste.

Annies Salsa-3

3.Mix all the ingredients, grab some chips and enjoy!

Annies Salsa-5
Notes: For most of the ingredients, I used Vidalia Chop Wizard

 

Annie's Salsa

Prep time:
Total time:
½ cup Italian Dressing How to Make the Salsa: 1. Dice tomatoes, onion, bell pepper, jalapeño and avocado. Chop cilantro and mince garlic. Open and drain corn,  and black beans. Add everything to the bowl. 2. Stir in 3-4 Tbsp of lime juice, ½ cup of Italian dressing  and add 1 tsp  of salt or to taste. 3.Mix all the ingredients, grab some chips and enjoy!
Author:
Skill Level: Easy
Cost To Make: $8-$10
Serving: 2 quarts

Ingredients

  • 6 Roma tomatoes, diced
  • 1 medium onion, finely diced
  • 1 diced green or red  bell pepper
  • 2 jalapeño peppers, seeded and finely diced (I used 2)
  • 1 avocado diced
  • ½ of a cilantro bunch (About ½ cup chopped)
  • 4 medium garlic cloves, pressed
  • 3-4 Tbsp lime juice
  • 1 can of corn, drained (15 oz)
  • 1 can black beans, drained (15 oz)
  • 1 tsp salt or to taste
  • ½ cup Italian Dressing

Instructions

  1. Dice tomatoes, onion, bell pepper, jalapeño and avocado. Chop cilantro and mince garlic. Open and drain corn,  and black beans. Add everything to the bowl.
  2. Stir in 3-4 Tbsp of lime juice, ½ cup of Italian dressing  and add 1 tsp  of salt or to taste.
  3. Mix all the ingredients, grab some chips and enjoy!

Notes

For most of the ingredients, I used
Vidalia Chop Wizard

 

Annies Salsa-7

Read comments/reviewsAdd comment/review

  • Vanessa
    January 11, 2014

    I have a tradition with my husband, and that is making a few appetizers while we watch Sunday’s game. I have already tried one dip from this website and this will be my next recipe! I love how simple and yet delicious these recipes are. I am also making the ceviche tomorrow! Can’t wait! Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      Make sure to get some tobasco or hot sauce to drizzle over the top 🙂 I’m so glad you like the recipes!! Reply

      • Vanessa
        January 12, 2014

        Tanks for the recommendation! I will! Reply

  • Ann
    November 12, 2013

    If I add chick peas to this salad will the taste b the same? Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      Chickpeas might a little firm for this salad. It might throw the texture off a little. I’d stick with the beans. Reply

  • Looks wonderful, nothing like fresh salsa in the summer! Reply

  • July 9, 2011

    I know what you mean about nursing! I finished nursing school a few years ago, and I actually went to BYU-Idaho’s program in Rexburg and loved it! I love looking at your site–good luck with school! Reply

  • Elina
    July 5, 2011

    Natasha,

    I made this for our 4th of July party it was awesome, everyone loved it. I’ve made couple of things from your site and everything is always delicious:)

    Thank you,

    Elina Reply

  • Joe in N Calif
    July 2, 2011

    Don’t apologize, Natalia. Life happens. If it didn’t you would have nothing about which to blog. And congratulations on getting this far in the nursing program.

    May I respectfully suggest that you change 1/2 of a cilantro bushel
    to read 1/2 of a cilantro BUNCH? A half bushel would be 4 gallons of cilantro. Other than that it sounds great, almost a cross between a traditional fresh salsa and “southern caviar.”

    Bet it would be great rolled up in a flour tortilla. Reply

  • mariathebookkeeper@yahoo.com
    June 30, 2011

    Thanks for posting all of these recipes. I recently found your website and am really excited about it. Thanks for your hard work!!! Reply

  • olga
    June 29, 2011

    thank you Natasha for sharing your recipes with others, I like your site a lot and I just don’t know how you have time for all these – nursing school and family is a lot, but you also find time for cooking I think you just very gifted girl. God bless you Reply

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