Two weeks ago my colleagues were in town for a conference in our field and I invited them over for dinner. Since we had fresh zucchini from our garden, I decided to try a new salsa recipe to go along with the bratwurst.
The salsa was extremely easy to make and prep the day before; it was great served with tortilla chips, but also as a stand-alone salad.
Summer Salsa – Adapted from Good Life Eats
- 1 (10-15oz) can corn, rinsed and drained
- 2 medium zucchini, quartered
- 1 (15oz) can black beans, rinsed and drained
- 1 C diced cherry tomatoes
- 1/2 tsp. minced garlic
- Pinch of salt and pepper (to taste)
- 2 T cider vinegar
- 1 T red wine
- Olive oil
Arrange the corn and zucchini on a large lightly greased cookie sheet. Spritz lightly with olive oil and season with salt and pepper.
Roast in an oven heated to 425 degrees for 20-25 minutes until zucchini and corn are roasted. During the last 10 minutes, add the diced cherry tomatoes and roast them as well. Continue roasting until most all the juices are evaporated.
Meanwhile, mix together 1/2 tsp. minced garlic, 2 T cider vinegar and 1 T red wine. Stir well and set aside.
When the veggies are done, toss them, along with the black beans, into a large bowl. Drizzle on the wine mixture and stir well. Garnish with fresh or dried parsley.
Serve warm or chilled alongside tortilla chips.