Black Bean & Corn Salsa With Blue Chips Recipe

Name: Black Bean & Corn Salsa With Blue Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup celery, diced; 1 cup onion, diced; 1 cup green pepper, diced; 1 cup red pepper, diced; 1 cup yellow pepper, diced; 15 ounces black beans, wash & drain; 15 ounces black-eyed peas, wash & drain; 2 cups corn; 2 cups tomatoes; ½ cup cider vinegar; ½ cup olive oil; ½ cup sugar

Servings: persons

½ cup celery, diced
1 cup onion, diced
1 cup green pepper, diced
1 cup red pepper, diced
1 cup yellow pepper, diced
15 ounces black beans, wash & drain
15 ounces black-eyed peas, wash & drain
2 cups corn
2 cups tomatoes
½ cup cider vinegar
½ cup olive oil
½ cup sugar

1
Cut up all veggies.
2
Place in a large bowl.
3
Open cans of beans and peas.
4
Place in a strainer and rinse well with water then drain.
5
Add to cut up veggies.
6
In a saucepan, combine vinegar, oil and sugar.
7
Bring to a boil.
8
Cool and pour over veggies.
9
Refrigerate and flavor through.
10
Tastes good with torilla chips.
11
I use Tostitos natural blue corn tortilla chips.

803

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup celery, diced, 1 cup onion, diced, 1 cup green pepper, diced, 1 cup red pepper, diced, and more.

Yes, Black Bean & Corn Salsa With Blue Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean & Corn Salsa With Blue Chips

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