![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGOidF4jWLMXsZhQxIUYfXpJ66-nWGvBYmrlh-mFuENl4_5txSo6YKRqh1VPKGrWayegpqmFLo0UPRgSs6ol9D9mmYUTzYbhZyRizOlVv1yOiNsODcHUZil8MKOgyYm5IbgnNs7_O7LI/s1600/IMG_0702.jpg) |
Bean Salsa |
- 1 jalapeño pepper, seeded & chopped
- 1 tomato, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 small red onion, diced
- 1 can kernel corn, drained
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup minced fresh cilantro
- lime juice from 1 lime
- red wine vinegar
- salt & pepper to taste
- Seed and dice peppers, tomatoes and onions.
- Rince and strain canned ingredients.
- Combine prepared ingredients in a large bowl, add fresh cilantro and lime juice.
- Toss salsa with red wine vinegar add salt & pepper to taste
Now your bean salsa is ready to enjoy! Great with tortilla chips or on its own. Keep refrigerated, stays fresh for a couple of days.
No comments:
Post a Comment