This recipe was so yummy that I made my friend Trisha S. from Loveland, Ohio share it with all of you. It is a light, refreshing dip perfect for a hot summer day.
3 Bean Salsa
- Black beans
- Black eyed peas
- Garbanzo beans / chick peas
- Pinto beans or hot chili beans
- Can of Corn
- Medium onion finely chopped
- Red bell pepper finely chopped
- 4 to 6 jalapenos seeded & finely chopped
In saucepan, bring the following to a boil:
1 tsp salt
½ tsp pepper
1 tbsp water
¾ cup apple cider vinegar
½ cup vegetable oil
¾ cup sugar (or splenda)
Rinse and drain all the beans & corn. Pour them in a big bowl. Add all the chopped items
& mix together
After mixture has boiled for a few minutes (sugar has dissolved) pour over all ingredients
and let cool in the fridge for at least 2 hours
Before serving drain the liquid.
