Sunny Six Can Salsa
 
 
Author:
Ingredients
  • 1 can (15 oz.) sliced peaches in light syrup, drained and chopped
  • 1 can (15 oz.) pear halves in 100% juice, drained and chopped
  • 1 can (20 oz.) pineapple tidbits in 100% juice, drained
  • 1 can (14.5 oz.) petite diced tomatoes, drained
  • 1 can (15.25 oz.) sweet kernel corn, drained
  • 1 can (15.25 oz.) black beans, rinsed and drained
  • 1⅓ - 1½ cups diced red onion
  • 1⅓ - 1½ cups finely chopped green onion
  • 2 large jalapeno peppers, seeded and very finely minced
  • ⅔ cup chopped cilantro*
  • 2 tablespoons vegetable oil
  • ½ cup lime juice*
  • Zest from 1 very large lime (or 2 small)
  • 2 cloves garlic, very finely minced
  • ½ teaspoon kosher salt*
  • 2 teaspoons ground cumin*
Instructions
  1. Combine peaches, pears, pineapple, tomatoes, corn and black bean in a very large bowl. Lightly stir in red onion, green onion, jalapeno peppers and cilantro. In a separate small bowl, whisk oil, lime juice, zest, garlic, salt and cumin. Pour over fruits and vegetables and toss lightly. *Taste and add additional salt, cumin, lime juice and/or cilantro if desired. Enjoy immediately with corn tortilla chips. Refrigerate leftovers in a tightly covered container. (Feel free to use canned diced mango or any combination of canned fruits you like. My favorite this "3 P" version of pears, peaches and pineapple.)
  2. Makes about 12 cups salsa.
Recipe by at https://kimgaleaz.com/2021/09/sunny-six-can-salsa/