The Best Bean Salsa Ever

File this post under “the pictures just don’t do justice.”
I’m telling you, this is some seriously addictive bean salsa.
I first had this at our friends Ryan and Jessica’s Super Bowl Party last year. I kind of embarassed myself (and probably Kevin too) at the rate in which I shoveled this into my mouth.  I couldn’t get enough of it.  And it was no accident I strategically sat myself right in front of it for the most advantagous eating…I certainly didn’t sit there for the best football-watching view.
The dip was courtesy of Jessica’s friend, Chandry…who got the recipe from her sister-in-law…who got the recipe from her mom.  I just love that about good recipes…they take on a life of their own.
Thankfully Chandry was happy to pass the recipe along to me and gave me the green light to share it here.

Bean Salsa

15 oz. can black beans
15 oz. can black eyed peas
11 oz. can of corn
4 oz. jar chopped pimentos
4 oz. can green chiles
1 cup diced red onion
1 cup diced celery

dressing:
1/2 cup olive oil
1/4 cup apple cider vinegar
1/2 cup sugar

Combine the black beans and black-eyed peas in a strainer.  Rinse well with water to remove the goopy can liquid.  Set aside to drain.

In a separate small strainer, combine the corn, pimentos, and green chiles.  Allow to drain for about 5 minutes.

Once drained, combine the beans, corn, pimentos, chile, onion and celery in a large bowl.

In a saucepan, combine the olive oil, vinegar, and sugar and heat on low.  Stir often until sugar melts and mixture becomes clear.  Remove from heat, pour over all ingredients, and mix well.

Let sit for several hours before serving, but best if it sits overnight.

Tastes great with corn tortilla chips…especially these ones!
Ok…please make this…pretty please…I just know you will love it as much as I do.
Thanks for sharing, Chandry!

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