Summer Vegetable Salsa

By WISE Web News
By Maureen Mespell

Summer Vegetable Salsa

July 16, 2012 Updated Jul 16, 2012 at 2:12 PM EDT

Our garden-fresh Summer Vegetable Salsa is the perfect topper for grilled chicken or fish, or as a zesty homemade appetizer for corn chips.

Yields: 4 cups

3 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small zucchini, diced
1/4 cup thinly sliced fresh basil leaves
1.In a small bowl, combine vinegar, oil, sugar, salt and black pepper; mix well and set aside.

2.In a large bowl, combine remaining ingredients with dressing and toss until evenly coated. Serve immediately, or refrigerate until ready to use.

This refreshing salsa, along with a pitcher of our Party Sangria, are the makings of a summer gathering.

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