The Best Bean Salsa Ever

No matter the season, you will love the vibrant, al fresco feel to this Bean Salsa Recipe. My family eats it with tortilla chips as well as a meal in itself.

Enjoy!

Bean Salsa recipe by Jessy Olsen

Makes: a lot

 

Ingredients

Veggies, Herbs and Beans and Sweet Corn

1 can 15 oz black beans, drained

1 can 15 oz pinto beans, drained

1 can 15 oz kidney beans, drained

1 can 15 oz garbanzo beans, drained

4 stalks celery, chopped

1 bag fresh sweet corn, thawed (or not, if you’re not going to serve it immediately)

1 sweet onion, chopped ( I used Bermuda)

1 red pepper, seeded and chopped

1 cup chopped cilantro, washed and patted dry

1 small can of green chilies, drained

 

Sauce

¾ cup apple cider vinegar

1/3 cup sugar

1 ½ t. cumin

Directions:

If you have a huge colander set it in your sink and open up the cans of beans and green chilies, and let them drain. Add the remaining veggies, herbs, and corn. Place in a huge bowl and combine.

For the sauce, combine the sauce ingredients and place in a dressing shaker and shake or in a bowl and whisk. Pour the sauce over the bean concoction and stir.

Tastes great right away, but the flavors really meld together nicely if you give it a little time to do so, say at least a half-hour. My family usually cannot wait that long. 🙂

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This post is Day 11 of my Moments in May 2015 Challenge. If you’d like to participate, simply write a blog post or snap a picture to coincide with the day of the month, hashtag it and place it on your Instragram with #momentsinmay or #momentsinmay2015challenge and copy me in at @juliesaffrin on Instagram or @gadhill on Twitter so I’ll get to see what you share.

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