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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 (Green Giant)
  • 2 medium Tomatoes, diced
  • 1 Red Pepper, chopped fine
  • 1 Green Pepper, chopped fine
  • 4 Green Onions, chopped fine
  • ½ cup Red Onions, chopped fine
  • ½ cup Cilantro, chopped fine
  • 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.