A while ago, when I was still in practice, my office held a special lunchtime celebration to honor a staff member expecting her first baby. Heather contributed this salsa, and it was so GOOD. By popular demand, the recipe was distributed via e-mail the very next day.

I decided to use a tablespoon of honey in place of the 1/4 cup of sugar specified in the original recipe but, truthfully, you probably don’t need either. That’s because balsamic vinegar is sweet, corn is sweet, onions are sweet, and tomatoes are sweet. But I do like honey. Also, I would imagine that some cubed avocado (if you happen to have a perfectly ripe one) would be a great addition.

1 can of whole kernel corn, drained and rinsed
1 can of black eyed peas, drained and rinsed
1/2 red pepper chopped
1/2 green pepper chopped
1/2 yellow pepper chopped
1/2 medium red onion chopped
1/2 cup chopped cherry tomatoes (optional)
1/4 cup fresh parsley chopped
3/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 Tbsp. honey
1 tsp. sea salt
1 tsp. black pepper
1/2 tsp. garlic powder

Chop up the peppers, onions, tomatoes, and parsley, mix together with remaining ingredients, and marinate overnight.

To serve, spoon into green pepper halves, pour over tomato slices, or fill individual lettuce leaves for a beautiful salad. Or show up with a bowlful and some tortilla chips. Bon appetit!