Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: alialee
ANNA-KATE, friend of my nieces

make-ahead bean salsa with fantastic flavor.

Ingredients

SALSA

1 can Field peas, without snaps, drained

1 can Shoepeg corn, drained

1 Med jar diced pimentos, drained

1 can Black beans, drained

1 Small purple onion, chopped finely

1 bunch Cilantro, stems removed, chopped finely (about 1/3 cup)

MARINADE

3/4 cup Sugar

1/2 cup White vinegar

1/4 cup Vegetable oil

1 tbs Tiger Sauce (or more to taste)

Salt/pepper to taste

Preparation

PUT SALSA INGREDIENTS IN A LARGE BOWL

MIX MARINADE INGREDIENTS IN A SEPARATE BOWL. POUR MARINADE OVER SALSA MIXTURE, STIR. STORE IN THE REFRIGERATOR. LET VEGETABLES MARINATE FOR A DAY OR SO.

SERVE WITH CORN TORTILLA CHIPS FOR DIPPING.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment