Greenbrier Summer Salsa

This fresh salsa is a summer favorite in our house. My mother created this dip after having it served to her at The Greenbrier. It is about as easy as it gets with only have six ingredients and keep in mind that these portions are only a rough estimate. If you have a bigger group, use more and for a smaller group obviously use less. It is a great appetizer or side for summer cookouts or (a Cinco de Mayo party)! I also think it is a great dip to make ahead of time and then have in the refrigerator for your family (or just you!) to snack on throughout the week.

You Will Need:
  • 1/2 cup fresh sweet white corn (cut from ear)
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped red onion
  • 1/2 can black beans; drained and rinsed
  • 1 Tbsp of chopped/minced fresh cilantro plus more for garnish
  • 1/2 cup Raspberry Salsa (I used Robert Rothchild Farm)
  • Tortilla chips or crackers for serving

Here We Go:
  • Mix together corn, green pepper, red pepper, red onion, and black beans
  • Add the Raspberry salsa and then mix again
  • Sprinkle with cilantro and mix again
  • Let set for a hour or so (or overnight) in refrigerator for all tastes to blend.
  • Serve with tortilla chips or crackers
  • Garnish with fresh cilantro

Serves 6-8 as an Appetizer
Happy Feasting!

1 comment:

The Harried Cook said...

I love the flavors in there... I wish I could get my hands on that Raspberry Salsa! Thanks for sharing :)