12 Days of Christmas Recipes, Day 12: Christmas Salsa

This is a perfect appetizer to make ahead and keep in the fridge for get-togethers involving adults and children. If you’re inviting everyone back for hot chocolate and mulled wine after a Sunday afternoon skating party or the traditional, cut-the-tree outing, serve this along with other savory finger foods. Keep this recipe for summer gatherings too when you can use fresh cooked corn. Instead of the oil and lemon juice, substitute 1/3 cup of your favorite Italian-style salad dressing, adding more to taste.

1 (12 ounce) 341 mL can niblet corn, drained

1 (19 oz/540 mL) can chick peas, drained

1 (19 oz/540 mL) can black beans, drained and rinsed

1 container grape or cherry tomatoes, halved

½ cup chopped arugula                                                    125 mL

1 medium red onion, finely chopped

1 small red pepper, seeded and chopped

½ cup chopped artichoke hearts                                      125 mL

1 tablespoon minced fresh garlic                                      15 mL

1/4 cup lemon juice                                                          50 mL

3 tablespoons olive oil                                                      50 mL

1 avocado, peeled, pitted and diced

Tortilla scoops

Combine all ingredients, except avocado in large bowl, cover and refrigerate. Just before serving, add avocado and toss gently. Taste and adjust seasoning, adding more oil if necessary and salt and pepper to taste. Spoon into festive serving bowl and surround with tortilla scoops.

– Bonnie Baker Cowan