Where do I begin about this Mexican bean salsa? I made this recipe for a girls weekend at camp. I liked the idea of combining protein packed beans and tons of chopped fresh vegetables. I was not expecting this party appetizer to be such a huge success. People were going back for third, fourth and fifth servings. I was pleased it was so well liked by everyone. The vegetarians in the group were especially happy with my choice of appetizer.
Culinary Hill’s Cowboy Caviar originally inspired this recipe and I made a few modifications to suit my own personal preferences. I would consider this a healthy(er) snack option so I made another batch for my family when I got home from camp. My daughter inhaled it! Let’s just say, I’ve made this recipe 3 times in the last 8 days.
When Cassie from Crumb Kitchen pulled together a “Garden Fresh” summer dishes collaboration with fellow Canadian food bloggers (#CDNFoodCreatives), I just KNEW I had to share this newfound recipe. (Big Thank You to Cassie, I never would have realized how difficult it could be to organize something like this in the middle of summer!) What a delicious collection of recipes.
- Beef and Mushroom Lettuce Wraps by Food Mamma
- Caramelized Peaches with Coconut Whipped Cream and Crumble by Crumb Kitchen
- Easy Sheet Pan Oven-Roasted Root Vegetables by She Loves Biscotti
- Grilled Zucchini Greek Salad by Making Healthy Choices
- Healthy Peach Melba Smoothie Bowl by Flavour and Savour
- Potatoes with Green Onion and Dill by Homemade & Yummy
- Roasted Beet Chocolate Brownies by Tiny Sweet Tooth
- Roasted Veggie Bocconcini Pasta Salad by Sugarlovespices
- Strawberry Mint Chickpea Salad by Healthy Life Redesign
You can switch up this recipe by including or excluding freshly chopped herbs (basil or cilantro anyone?) or adapting any of the other ingredients. Try adding extra color by including chopped red pepper or yellow pepper in the salsa. I love including the jalapeno pepper but that can totally be left out or the quantity increased if you like the heat. I don’t find it too spicy and I’ll be the first to admit, I tend to avoid spicy foods. If you do like heat, maybe add a bit of cayenne pepper to the mix.
One thing I would love to try with this salsa next time I make it (yup, batch #3 is gone already) is scooping it on top of nachos, tacos or even a bed of chopped lettuce for a quick salad. A batch of this Mexican bean salsa could help with meal planning all week with all the different ways you could enjoy it. If… you can make it last all week. Good luck!
- 1/3 cup olive oil
- 1/3 cup white vinegar
- 1/3 cup sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 Roma tomatoes, finely diced
- 1 green pepper, finely diced
- ½ red onion, finely diced
- 2 tablespoon jalapeno pepper, finely diced (optional)
- 1 can black beans, rinsed
- 1 can black eyed beans, rinsed
- 1 can sweet kernel corn (peaches and cream)
- In a large bowl, whisk together the olive oil, vinegar, sugar, chili powder, salt and pepper.
- Chop the tomatoes and place in a strainer to drain as much liquid as possible.
- Finely chop the green pepper, onion and jalapeno pepper. Transfer the chopped vegetables into the bowl with the dressing. Drain and rinse the cans of beans and corn. Add these to the bowl with the dressing as well. Gently toss the salad together with the dressing. For best results, let the flavours combine for at least an hour before serving with a side of nacho chips.
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