Our local Farmer’s Market had samples last weekend, and this was one of them.  I hadn’t planned to buy as much as I did, but then I tasted this salsa and saw how easy it was to prepare and was SOLD!

I forgot to take a picture (actually, my feet just hurt and I really just wanted to lay down…sorry…next time!).

This is a really great summer salsa that can be served up with Tortilla Chips or Flatbread Chips.  But, you could also use it in a wrap or as a topping/garnish on your dinner.  The color is beautiful and very festive!  (Plus you can freeze your leftovers!)

Fresh Veggie Salsa

Ingredients

2-3 large cucumbers

2 tomatoes

1 yellow bell pepper

1 small red onion (I only use maybe 1/5 of an onion)

1/4 cup chopped fresh cilantro

1/2 cup black beans (I used a little more)

1/2 cup fresh whole kernel corn, cooked (you can used can also)

1 ounce package dry ranch dressing mix

1/8 cup apple cider vinegar

1/8 teaspoon sugar

Directions

1.  Wash all vegetables.  Finely chop the cucumbers, tomatoes, bell pepper, and onion.

2.  Combine in a large mixing bowl with cilantro.

3.  Drain and rinse beans (if using canned corn, drain that too)… add your corn and beans.

4.  In a small bowl, mix together ranch vinegar and sugar.  Pour over the veggies.

Serve immediately or chill in refrigerator until ready to serve.  Makes 10, 1 cup servings.

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