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It’s always a good time for salsa and sangria! Grab a glass!

New Day producer Rebecca Perry taught Amity how to make her signature peach sangria, along with her corn and black bean salsa. #newdaynw

The weather is warming and we're getting the pitcher and chip bowl ready. Nothing says party like sangria and salsa!

New Day producer Rebecca Perry counts on both recipes during the warm months and she joined Amity to share how to make them!

Rebecca’s White Peach Sangria


  • 2 bottles white wine
  • 1.5 ounces triple sec
  • 1.5 ounces peach schnapps
  • 6 ounces peach nectar
  • 1 small container fresh strawberries (quartered)
  • 1 large peach, sliced
  • 1/2 small green apple, sliced
  • 1/2 small red apple, sliced
  • 1/2 lemon, sliced (juice the other half)
  • 1/2 lime, sliced (juice the other half)


Place all ingredients in a pitcher and stir to mix. Refrigerate at least 4 hours

Rebecca's corn and black bean salsa


  • 1 cup frozen corn (thawed)
  • 1 tablespoon olive oil
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 4 Roma tomatoes chopped
  • 1/2 cup chopped red onion
  • Juice of 1 medium lemon
  • 1 small jalapeno, finely chopped
  • 1 avocado diced
  • Johnny's Seasoning Salt to taste
  • Fresh cilantro (optional)


In a large bowl, add beans, corn, tomatoes, onion, and avocado. In small bowl, add the olive oil, lemon juice, and Johnny's to taste. Stir to combine, then cover and chill until serving time. Serve with tortilla chips or grilled meats. Also makes a good salad.

Segment Producer Suzie Wiley. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day.