When I made it in Belize, I’d add whatever vegetables we had in the refrigerator. Pictured below, I’d included cucumber and red onion.
I thought I’d keep it really simple last night since we had a lot of food.
Then I sliced some red and orange bell peppers.
And chopped them into smaller pieces.
I added the bell peppers to the beans and corns.
Isn’t it pretty? Green bell pepper is great, too but we had enough green in the form of guacamole.
I added the juice of 2 whole limes.
I don’t follow a recipe per say but after the lime juice, I add a generous amount of red wine vinegar, cumin & salt to taste.
Serve chilled as a side or as a dip with chips. My favorite are Guiltless Gourmet Baked Blue Corn tortilla chips.
The best part is the leftovers because the flavor intensifies after it sits in the lime juice + red wine vinegar combo.