Spicy Bean Salsa
By: The Eggless Tort
Published: Thursday, September 2, 2010 - 11:43am

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. 








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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.