"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Bean Salsa Recipe

  Tried it? Rate this Recipe:


This recipe for Bean Salsa, by , is from WORMAN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cheryl Fearday (Nikki Worman)


1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons water
1/2 cup olive oil
3/4 cup apple cider vinegar
1 cup sugar

1 (15.25 ounce) can of black beans, drained and rinsed
1 (15 oz) Can black I peas, drained and rinsed
1 (11 oz) can pinto beans, drained and rinsed
1 (11 oz) can shoepeg corn
One onion, chopped
One cup green pepper chopped
One jalapeño pepper, chopped, optional
1 cup celery chopped

Mix in a large bowl black beans, black-eyed pea‘s, pinto beans, shoepeg corn, onion, pepper, jalapeño and celery. Mix well. Then add sauce. Mix well. Cool in refrigerator for two hours before serving. Note: can also use red, yellow, or orange peppers to make it more colorful, serve with Tostitos chips.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!