Recipe by Kate
"Colorful, delicious bean salsa."
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1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
black-eyed peas, rinsed and drained
1 (15 ounce) can
pinto beans, rinsed and drained
1 (11 ounce) can
yellow shoepeg corn, drained
small bunch cilantro leaves, chopped
red bell pepper, diced
yellow bell pepper, diced
chopped green onion
1 (2 ounce) jar
chopped pimento peppers
minced jalapeno pepper
extra virgin olive oil
ground black pepper
This is my new go-to party dish. The only change I make is that in exchange for the pinto beans (pintos aren't my favorite) I add another can of either black beans or black-eyed peas.
Every party I have served this at, it gets rave reviews and people want the recipe. I also love the left overs the next day for a healthy lunch.
We make this salad often in our home. Fast to make. We use whatever beans we have on hand, (try anything, even used garbanzos) use either red or green onion (prefer red cause it's crunchy). Like to use 2 ears of fresh corn roasted on the grill for a couple of minutes on each side or boiled for a few minutes, but in a pinch have used frozen and always use roasted red peppers b/c we don't care for the jarred pimento.
We also use agave instead of sugar and don't need to cook the dressing, just mix it all in one bowl and refrigerate to "marry" flavors.
I might go easier on the dressing depending on the amount of beans I'm using, but judge for yourself.
Great side recipe to have on hand. But refrigerate at least an hour. Great to take to picnics also.
I took this to work needing a vagan option that even the non-vegan co-workers would eat. It was a big hit by all parties. This will be a keeper recipe.
After frantically searching the house for my own black bean salsa recipe and not being able to find it, I made this one. Very good. I made the dressing as written but decided to not use it because of how much oil was in it. I made it again using just the rice vinegar and sugar. a HUGE hit at the party. I loved the pinto beans in it because it gave the salsa a softer texture than my original recipe that used only black beans. Really good, thanks so much for posting:)
Great bean salsa! I made this for New Years!
This is really good, but definitely need to cut down on the olive oil, 1/2 cup is way tooo much. Also, its good without the salt and pepper.
This was really delicious! I used about 2T of olive oil (max). I used slightly less than 1/3 of a cup of sugar too. My whole family enjoyed it. Thanks for a great recipe!
I love it!
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/10 of a recipe
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