Texas Bean Salsa
Bill was visiting a friend a few years ago and brought home a container of this salsa. I promptly polished off the entire thing and wanted more, so I knew it was a keeper. My friends are probably tired of this by now because I make it all the time, but invariably someone asks for the recipe. We eat it with tortilla chips, but it’s also good as a side for grilled chicken. The key is tons of cilantro (right, Laura?).
– Terry
Ingredients
- 2 (15 oz.) cans black-eye peas OR 1 can each black-eye peas and black beans
- 1 can white shoe peg corn (such as Green Giant)
- 2 medium tomatoes, diced
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 4 green onions, finely chopped
- ½ cup red onions, finely chopped
- ½ cup cilantro, finely chopped
- 3-4 cloves garlic, crushed
- ¼ cup balsamic vinegar (more for bite)
- ½ cup Italian or caesar dressing
Instructions
- Mix all ingredients together in a large bowl.
- Serve with tortilla chips or as a side for grilled chicken.
