Oct 30, 2008

Corn & Black Bean Salsa

My office buddy, Joslin, made this for our Boss's Day Luncheon. Oh my goodness, it was so good none of us could get enough of it. We literally begged for the recipe, and I have some sitting in my fridge right now. It makes a ton!

Corn & Black Bean Salsa

2 cans corn
2 cans black beans
1 can black eyed peas
1 jar pimento slices

* Drain & rinse the above ingredients before putting them in the bowl*

1 cup red onion, finely chopped
1 cup celery, finely chopped
1 cup pepper rings, finely chopped (use mild or hot)

Heat 1 cup cider vinegar and 1 cup sugar on the stove. Stir until sugar is dissolved. Add 1 cup olive oil.

Combine all ingredients in a large bowl. Chill overnight. Drain well before serving. Serve with chips.

Even if you think you won't like this because of the onion, celery, or any other ingredients, you should still give it a try! If you do it correctly, things are so finely chopped, you don't even realize they're in there! Raw celery makes me GAG, and I had no idea it was even part of the salsa until Joslin gave us the recipe. Plus, it sits overnight and sucks in all those yummy juices, so it's not like eating raw, crunchy vegetables!

2 comments:

Nichole Devescovi said...

I will have to try it. We love salsa and chips as a snack, so this is right up my alley. Thanks!

Merritt said...

Sounds YUMMY! I love all the ingredients already and so does our family, so we will look forward to giving this a try! Thanks for sharing it! Hugs!!