Recipe(tried): Rainbow Salsa

Deanna, I made-up this recipe up about 8 years ago, and porbably vary it every time I make it. Sorry I foud this too late for today's dinner, but feel free to experiment in the future. I would also serve cornbread muffins or garlic bread with the chili and this salad, and something with a citrus flavor for a dessert. :-)

Rainbow Salsa

TOTATOES - (in late summer I look for 1 of every color I can find at farmers market or grocery store); cut into small bite size chunks.

ONIONS - (Again I look for color and flavor, so depending on size 1/2 of a white, yellow and red onion, and several scallions too); cut into medium size diced pieces.

BELL PEPERS - 1/4 to 1/2 of each color you can find: green, red, yellow, orange, purple; cut into bite size pieces. (You could add other kinds of peppers if you like them; be careful of those with heat).

CUCUMBERS - 1 large one, slice in half then in quarters; easily to remove seeds, then cut into bite size chunks.
CORN - I use a few hadfulls of frozen corn, amount varies depending on how large a batch I make.
FRESH CILANTRO - chopped small (start with 2 TBSP and add more to taste; less is best).
SALT, PEPPER, and CUMIN to taste.

I was fortunate to find a lime-cilantro salad dressing, and add 1-2 TBSP to start, more if needed. Before I found this ready-made dressing, I have used juice of 1 LIME, 2 Tbsp OLIVE OIL, and add a touch of this or that to taste.

You can omit any of the vegetables that you or your family might not like; many people do not like or tolerate onions, peppers or cilantro. Sorry my portion amounts are not more precise; it's easy to throw together if you keep these veggies on hand, especially in the summer. Enjoy!