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.