Bean Salsa

What you see in this bowl is a bean salsa so tasty that if you bring this with you to any function, people will be kissing and worshipping the ground you walk on. Seriously folks, it’s that good. Ok, maybe people won’t kiss the ground you walk on, but I bet they will ask you for the recipe. It’s super simple and fairly quick to throw together. It is a lot of chopping but hang in there! Take a break in between chopping and have a dance party like I did with your dog and/or cat. You don’t dance you say? Hmmmm, well you’re on your own. I like to dance. 
Once you are done chopping you pretty much throw everything in a bowl.

Bean Salsa

1 can each of: hominy, pinto beans, black eyed peas, black beans

1 red pepper, green pepper(I used an orange pepper. Why, you ask? Because it was on sale. But the green pepper does make the dish look extra pretty) and yellow pepper

I medium red onion

½ cup canola oil

¼ apple cider vinegar

¾ cup of sugar

Drain cans of beans and black eyed peas, rinse, and set aside in a bowl as you chop up the peppers and onions.

De-seed the peppers and chop up the peppers and red onion fairy small. I don’t know. The size of…a dime. Yeah, the size of a dime. Add the peppers and onions to the beans and black eyed peas.

In a sauce pan, add the canola oil, apple cider vinegar, and the sugar. Bring to a bowl and stir to dissolve the sugar. Pour over bean mixture and mix well. Let sit for at least an hour in the refrigerator before enjoying. If you can resist it that long. I forgot to mention that this salsa is extremely addicting. If time allows it I make this a day ahead and let it sit over night. Serve with tortilla chips. I recommend the scoop tortilla chips. They do their job perfectly.

Amanda Stivers