Posted by: marthabernie | June 17, 2013

LOW COUNTRY SALSA – GLUTEN FREE

I went to a “drinks” party recently.  Some friends were experimenting with different types of cocktails and sangria.  I was asked to bring something to “munch” on, so I decided to make chips from corn tortillas and complement them with something a little different I had seen in a magazine a month or two ago (can’t remember which one it was!).  Anyway, this “Low Country Salsa” was a big hit and made for something slightly different from the usual Mexican style salsas.  I love anything that has lima beans in it, a taste I acquired late in life!  As long as your garlic powder is gluten free, this recipe qualifies in that category.

LOY COUNTRY SALSA

3 cups baby lima beans, blanched (or use thawed frozen lima bean)

3 cups fresh corn kernels (or frozen and thawed)

3 cups sliced okra (I substituted slices and chopped zucchini squash)

1/4 cup olive oil, divided

1-1/2 teaspoons salt, divided

1/2 teaspoon ground black pepper

3 cups seeded chopped tomato

1 bunch green onions, chopped

2 jalapeno peppers, seeded and minced

6 tablespoons white wine vinegar

1 teaspoon garlic powder

1/4 teaspoon ground red pepper

Garnish with chopped or sliced red and green bell pepper

NOTE:  I also put in one teaspoon white pepper for a little extra kick

Preheat oven to 450 degrees F.  Line a rimmed baking sheet with foil.  In a large bowl, combine lima beans, corn, okra/zucchini, 2 tablespoons olive oil, 1 teaspoon salt and pepper, tossing to coat.  Spread mixture in an even layer onto pan.  Bake for 30 minutes.  Let cool in pan for 10 minutes.

Combine bean mixture with tomatoes, green onions, jalapenos, remaining 2 tablespoons olive oil, vinegar, garlic powder, remaining 1/2 teaspoon salt, and red pepper, tossing to combine.  This is where I put in the white pepper.  Cover and refrigerate for at least one hour.  Garnish with red and green bell pepper, if desired.  Serve with home made tortilla chips made from corn tortillas.

ENJOY!


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