Mexican Cobb Salsa

• 1 green bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 orange bell peppers or 1 red bell pepper, finely diced
• 1 large red onion, finely diced
• 2 cups baby carrots, finely diced
• 5 medium tomatoes, finely diced
• 2 (15 ounce) cans black beans, drained
• 2 (15 ounce) cans white corn, drained
• avocado, chopped
• 3 -4 cups v 8 vegetable juice
• 1 lime, juice of
• 1 tablespoon cumin
• 12 teaspoon onion powder
• 1 teaspoon salt (to taste)
• 1 bunch fresh cilantro
• tortilla chips

1. Dice and mix peppers, onion, tomatoes, and carrots in a large bowl.
2. Add beans and corn, stir.
3. (Reserve avacado to add later).
4. Put Tomato/V-8 juice in a blender.
5. Add the lime juice, cumin, onion powder salt, and whir to mix.
6. Add the bunch of cilantro and puree for 1-2 minutes.
7. Pour sauce over mixed vegetables and stir.
8. Serve with tortilla chips (we use the scoop shaped ones or the lime ones).
9. Add diced fresh avocado just before serving to keep it from getting brown.
10. Salsa will keep in the refrigerator for 2-3 days.

green bell pepper, yellow bell pepper, orange bell peppers, red onion, baby carrots, tomatoes, black beans, white corn, avocado, lime, cumin, onion powder, salt, fresh cilantro, tortilla chips

Taken from www.food.com/recipe/mexican-cobb-salsa-176100 (may not work)