By: DairyFreeGina

DAIRY FREE VEGAN GLUTEN FREE PLANT BASED

A refreshing and easy to make salsa, especially when you can use fresh vegetables from your garden or from a farmer’s market . Chop the veggies up as small or as large as you like and use whatever veggies you have on hand or like to customize your salsa. Serve with chips , use on tacos or as a side. dish. The salsa will stay fresh in the refrigerator up to a week in a sealed container.

INGREDIENTS:

1 green pepper, seeded and stem removed and diced small

1 jalapeno pepper, seeded and chopped (omit if you prefer a mild salsa)

3 medium-sized tomatoes, chopped

1 cup red onion, diced

2  ears fresh corn, shucked

1 can black olives, chopped

1 can black beans, rinsed and drained

3  tablespoons apple cider vinegar

Handful chopped cilantro and chopped parsley

1-2 teaspoons chili powder

Salt and pepper to taste

DIRECTIONS:

Combine all ingredients into a bowl and toss with the apple cider vinegar. Chill for at least 1 hour before serving. can be made a day ahead. Garnish with the cilantro and parsley.

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Copyright @DairyFreeGina . All rights reserved. Please do not publish or sell recipe without written permission of DairyFreeGina

DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food, nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too