Holiday Appetizer: Thai Salsa

Thai Salsa

Recently I have been teaching this recipe in my cooking classes.  The Thai Salsa has been a favorite and the most requested recipe of any class.  Serve this Asian mix with the new lime-flavored chips and you have an irresistible combo.  Great for a holiday party or just for you.

1 cup frozen corn, thawed

1 – 15 ounces black bean, drained, rinsed

½ cup red onion, diced

1 celery rib, diced

¾ cup red bell pepper, diced

¼ cup minced fresh parsley

1 jalapeno pepper, seeded, finely chopped

In a large bowl, mix together all the ingredients.  Prepare the dressing.

Dressing:

1/8 cup sesame oil

¼ cup rice vinegar

½ lime, juiced

4 garlic cloves, minced

1 tablespoon minced fresh gingerroot

1 teaspoon salt

In a small bowl, mix together all the dressing ingredients and pour over the bean mixture. Cover and refrigerate the salsa for one hour.  Serve with chips. Makes 4 cups.