Bean Pepper Salsa

This colorful bean salsa is one of my favorite dishes to take to family gatherings, and summer barbecues. It has a slightly sweet flavor with just a little kick, and it actually tastes even better after it has had a few hours to chill in the refrigerator. Best of all, you can easily customize it with your favorite vegetables and beans!

Marinade

• ¾ cup apple cider vinegar

• ½ cup vegetable oil

• 1 cup sugar

• 1 teaspoon salt

• 1 teaspoon black pepper

• Pinch of red pepper flakes (or more if you like a little extra heat)

  
  

Directions

1. Combine all dressing ingredients in a small saucepan.

2. Bring to a gentle boil, stirring until the sugar has dissolved.

3. Remove from the heat and allow the dressing to cool completely to room temperature.

Salsa Ingredients

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 orange bell pepper, diced

• 1 green bell pepper, diced (optional)

• 1 large sweet onion, diced

• 1 red onion, diced

• 1 small bunch celery, diced

• 2 banana peppers, sliced

• 4 jalapeño peppers, seeded and diced (or leave the seeds in for extra heat)

  
  

Beans & Corn

• 2 cans black beans, drained and rinsed

• 1 can pinto beans, drained and rinsed

• 1 can garbanzo (chickpeas), drained and rinsed

• 1 can kidney beans, drained and rinsed

• 1 can black-eyed peas, drained and rinsed

• 1 can whole kernel corn, drained

  
  

Instructions

1. Dice all of the fresh vegetables into bite-sized pieces.

2. Drain and rinse all canned beans and corn.

3. Combine the vegetables, beans, and corn in a large mixing bowl.

4. Pour the cooled dressing over the salad.

5. Toss well until everything is evenly coated.

6. Cover and refrigerate for at least 2–4 hours, or overnight if possible, to let the flavors blend together.

Don’t be afraid to make this recipe your own! Add more jalapeños if you love spicy foods, leave out vegetables you don’t care for, or substitute your favorite beans.

Serving Suggestions

Serve chilled with tortilla chips, Tostitos Scoops, grilled chicken, burgers, or your favorite barbecue dishes. (Sometimes I just eat it plain with a spoon. It’s THAT good!)

Enjoy!