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
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