This colorful bean salsa is so easy to put together. Serve it with tortilla chips, or add a scoop to some mixed greens for a hearty salad.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
266 Calories
Recipe Instructions
Step 1
Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
Step 2
Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
Ingredients
1 teaspoon salt
⅓ cup white sugar
½ teaspoon ground black pepper
1 tablespoon minced garlic
1 cup diced celery
½ red bell pepper, diced
1 (15 ounce) can black beans, rinsed and drained
½ cup rice vinegar
½ cup chopped green onion
½ cup extra virgin olive oil
1 (2 ounce) jar chopped pimento peppers
½ yellow bell pepper, diced
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
