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Mexican Bean Salsa
  • 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)
  1. In a large bowl, whisk together the olive oil, vinegar, sugar, chili powder, salt and pepper.
  2. Chop the tomatoes and place in a strainer to drain as much liquid as possible.
  3. 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.