Pickle Salsa – “A Salad For Each Week” #8


This pickle salsa received MANY hits when I posted it earlier this summer. I just made this again over the weekend to go with our grilled chicken, and then sent the last bit of  leftovers to school in Anna’s lunchbox. This is definitely a great dish to bring to any football or tailgate party!

  • 1 cup chopped dill pickles (I use WF’s 365 brand – no food dyes in this one!)

  • 1/2 cup fresh chopped tomatoes

  • 1/2 cup chopped yellow bell pepper

  • 1/2 cup diced onion

  • 1 cup pickle juice

  • 2 teaspoons garlic, minced

  • Touch of salt

  • Pepper

  • Fresh cilantro

Place all ingredients (except cilantro) into a bowl. Stir and cover. Chill and serve with fresh cilantro as garnish. It is best made the day before. Enjoy on black beans and rice, with tortilla chips, or over a bed of romaine.

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad