Garlic Triangles with Veggie Garden Salsa


By Kathy Woods

Paired with chips, this salsa makes a tasty nibble for an outdoor concert and satisfies those "we-just-got-home-from-the-pool-and-we're-starved" moments.


Veggie Garden Salsa

  • 1 15 oz. can black beans (rinsed and drained)
  • 1½ cups corn (roasted and cut off the cob)
  • 2 medium tomatoes diced
  • 1 red pepper diced
  • 1 green pepper diced
  • ½ cup onion diced
  • ½ small can jalapenos drained (optional)
  • cup lime juice
  • cup olive oil
  • cup chopped fresh cilantro
  • 1 tsp. salt
  • ½ tsp. cumin

Garlic Triangles

  • 12 corn tortillas
  • ¼ cup melted butter
  • Garlic salt


Veggie Garden Salsa

  1. Combine all ingredients and mix well.
  2. Cover and refrigerate.
  3. Serve with homemade garlic triangles.

Garlic Triangles

  1. Brush one side of tortilla with melted butter.
  2. Sprinkle lightly with garlic salt.
  3. Bake butter side up in a preheated 350 degree oven for 8-10 minutes or until crisp.

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