Black Bean Salsa
March 11th, 2003 by Larry D. Burton
I’ve had a lot of complements on this recipe and I’ve had to write it down for people time after time. It’s very simple to make and the heat can be adjusted to your taste. As is there is a little spice to it but it isn’t so hot that my father won’t eat it. He doesn’t like heat in his food. I’ve added some jalepeno peppers before and it isn’t bad that way either.
- 2 cans Black Beans
- 1 can Yellow Corn
- 1 Red Bell Pepper Chopped
- 1 Green Bell Pepper Chopped
- 1 Medium White Onion Chopped
- 1 Bunch Cilantro Chopped
- 3 Tbsp PickAPeppa Sauce
- 1 Tbsp Red Pepper Sauce
- 1 Tbsp Malt Vinegar
- 1 tsp Habenero Sauce
- Salt & Pepper to taste
Drain cans of black beans and corn and mix in a bowl. Add remaining ingredients except for vinegar and salt and pepper and mix well. Drizzle with the vinegar and add the salt and pepper.
Cover bowl with plastic wrap and let chill in the refrigerator for at least an hour. Serve with tortilla chips.
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