Mediterranean Bean Salsa
20 ingredients
7 steps
Ingredients
- 1 (15 ounce) can black beans
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can pinto beans
- 1 (16 ounce) bagfrozen petite white &yellow corn
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 -2 jalapeno, pepper(s) chopped
- 12 cup cilantro, Chopped
- 3 stalks celery, Chopped
- 1 cucumber, Seeded and chopped
- 1 teaspoon cumin
- 1 tablespoon dried ancho chile powder
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 14 cup canola oil
- 14 cup seasoned rice vinegar
- 14 cup white wine vinegar
- 13 cup lime juice
Directions
-
1Mix dressing ingredients well, refrigerate
-
2Ensure that all veggies are chopped to approximately the same size as the beans.
-
3Toss with dressing mixture, let marinate for few hours.
-
4Even better then next several days!
-
5Serve with tortilla chips, pita chips, celery stocks for dipping, or serve as a side bean salad.
-
6Feel free to substitute any of your favorite beans, but the black beans are a MUST!
-
7If you are lucky enough to have leftovers, the vinegar makes it last extra long!
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