Gluten-free Salsa

July 13, 2011
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Easy summer entertaining at its best...

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Salsa is one of those classic summer staples that makes entertaining easy, and keeps both guests and the host happy and satisfied.   We’ve found a great “Summer Salsa” recipe, courtesy of The Canary Files, that is gluten free, and seems wonderfully refreshing and flavorful. We hope you enjoy! Do you have a favorite salsa recipe? Share with us in the comment box below and we might feature it on our blog!

Ingredients

Salsa: 16 oz frozen corn kernels                                 25-30 oz black beans 1 c diced bell pepper                                         1/2 c diced tomato 1/2 c diced onion                                              1/2 – 1 jalapeno 2 cloves garlic, minced                                     1 c cilantro leaves 2-3 tbsp oil for roasting

Dressing: 5 tbsp oil                                                           2 tbsp apple cider vinegar 5 tsp fresh lime juice                                        2 tsp fresh orange juice 2 tsp ground cumin                                           1/2 tsp ground coriander 1/4 tsp ground chipotle                                     1/4 – 1/2 tsp salt What You Do

1.  Preheat oven to 385 degrees.
2.  In a bowl, mix corn kernels and 2-3 tablespoons oil (grapeseed or canola work nicely) to coat.  Add a  small amount of all the veggies at this time. 3. Spread onto a baking pan lined with parchment paper.  Bake for 15 minutes, turning mixture periodically to insure even cooking. Once finished, set aside to cool.
4. If using canned black beans, drain and then rinse the beans in cold water until the water runs clear.  Avoid letting the beans sit in water, as this will dilute the beans’ flavor.
5. Prep the rest of your vegetables.  De-seed the tomatoes and bell pepper and then dice the bell pepper, tomato, and onion.  Mince the garlic and jalapeno.  Keep some of the ribs and seeds of the jalapeno for added heat.
6.  Soak the cilantro leaves in water and allow to sit for ~5 minutes to ensure a thorough cleaning. Lift them from the water, pat them dry, and then finely mince.
7.  In a mixing bowl, start to assemble your ingredients.  Start with the corn, then add the cilantro, followed by the vegetables, and then the black beans.  Gently toss all the components together.
8.  For the dressing, combine all ingredients except salt into a small bowl and whisk thoroughly.  When seasoning, start with 1/4 tsp salt, taste, and if needed, add the other 1/4 tsp.  (Keep in mind that this dressing is a marinade, and that flavors will continue to intensify.  You can always add more salt, but you can’t take it away.)
9.  Pour over corn, vegetables, and black beans, give it a toss, and then cover and chill.  Toss ingredients every few hours to blend the flavors.
 Let it marinate for at least 8 hours. 10. Enjoy!
 
What You’ll Need
  
Mixing Bowl Baking Pan Can opener Fine mesh sieve Cutting board Cutlery
Shop at Missionrs.com!
 

Recipe and Photo Courtesy of The Canary Files

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