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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bean Salsa (Cheryl Fearday's) Recipe

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This recipe for Bean Salsa (Cheryl Fearday's) 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!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce
1 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons water
1/2 cup olive oil
3/4 cup apple cider vinegar
1 cup sugar

Veggies
1 (15.25 ounce) can of black beans, drained and rinsed
1 (15 oz) can black eye 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 jalapeņo pepper, chopped, optional
1 cup celery chopped
Directions:
Directions:
Mix in a large bowl black beans, black-eyed peas, pinto beans, shoepeg corn, onion, pepper, jalapeņo 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.

 

 

 

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