Black Bean Salsa

Christy Rost


115-ounce can black beans, drained and rinsed
115.5-ounce can blackeye peas, drained and rinsed
½cup diced OSO Sweet® onion
½cup chopped green bell pepper
½cup chopped red bell pepper
3cloves garlic, minced
1 ½tablespoons chopped fresh cilantro
1tablespoon seeded and diced jalapeño
tortilla chips

Lime Vinaigrette:
1/3cup canola oil
1tablespoon freshly squeezed lime juice
½teaspoon coarse salt
freshly ground black pepper, to taste

In a large bowl, stir together black beans, blackeye peas, sweet onion, bell peppers, garlic, cilantro, and jalapeño; set aside.

In a small bowl, whisk together oil, lime juice, coarse salt, and black pepper. Pour the vinaigrette over the bean mixture and stir gently to mix. Cover and chill 30 minutes or up to 2 days. Serve salsa with tortilla chips.

Recipe makes 4 cups.

Category: Appetizers | Side Dishes