Sunday, April 3, 2011

Spicy bean salsa

This recipe is so basic that I considered not posting it, but the final product is really good so I decided to share it. I first tried this recipe at a friend's party and decided to try making it myself. It comes from This salsa has a nice kick to it from the jalapenos. You can add some more jalapenos to really spice it up, or do less if you'd prefer to tone it down. The recipe suggests letting it set overnight to blend the flavors and it really does pay to let it marinate. I've found that sometimes it tastes even better when it's had a couple of days to really sink in.
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes.
2. Season with Italian-style salad dressing and garlic salt; mix well.
3. Cover, and refrigerate overnight to blend flavors.

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