Spicy Bean Salsa


Photo: The Eggless Tort
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Ingredients

1 can black-eyed peas (I used frozen and just kinda wung it – it thaws while it marinates)
1 can black beans, rinsed and drained
1 can whole kernel corn, drained (again, I used frozen and guesstimated)
1 small chopped onion
1/2 cup chopped green bell pepper, or whatever pepper you prefer (I used Anaheim)
4 diced jalapeno peppers, or whatever hot pepper you prefer
3 cans medium tomatoes, diced, or 1 diced tomatoes, drained (I used
1/4 cup balsamic vinegar or red wine vinegar
1/4 cup olive oil
(or ½ cup Italian salad dressing)
3 cloves minced garlic
1/4 teaspoon cumin
1/2 teaspoon chili powder
2 teaspoons fresh cilantro
salt and pepper to taste

Preparation

1
In a medium bowl, combine everything; mix well. Cover, and refrigerate overnight (or as long as you can stand to) to blend flavors.
.

Yield:

4.0 servings

Added:

Thursday, September 2, 2010 - 11:43am

Creator:

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