Ingredients:
1 green bell peppers, finely diced
1 yellow bell peppers, finely diced
1 orange bell peppers or 1 red bell peppers, finely diced
1 large red onions, finely diced
2 cups baby carrots, finely diced
5 medium tomatoes, finely diced
2 (15 ounce) cans black beans, drained
2 (15 ounce) cans white corn, drained
avocados, chopped
3 -4 cups v 8 vegetable juice
1 limes, juice of
1 tablespoon cumin
1/2 teaspoon onion powder
1 teaspoon salt ( to taste)
1 bunch fresh cilantro
tortilla chips
Directions:
Dice and mix peppers, onion, tomatoes, and carrots in a large bowl. Add beans and corn, stir. (Reserve avacado to add later).
Put Tomato/V-8 juice in a blender. Add the lime juice, cumin, onion powder salt, and whir to mix. Add the bunch of cilantro and puree for 1-2 minutes. Pour sauce over mixed vegetables and stir.
Serve with tortilla chips (we use the scoop shaped ones or the lime ones). Add diced fresh avocado just before serving to keep it from getting brown. Salsa will keep in the refrigerator for 2-3 days.
Servings: 8
Time preparation: 35 min.
Time total: 35 min.