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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this recipe from a co-worker. She brought this to work one day. It is the most fabulous alternative to salsa and is just as healthy. I make it to top Quinoa for a healthy dinner with a side salad or as a zesty scoopable dip at picnics. I hope you enjoy. Ingredients:
2 (15 ounce) cans black beans, rinsed and drained |
2 (15 ounce) cans pinto beans, rinsed and drained |
2 (15 ounce) cans white corn, rinsed and drained |
1 (4 ounce) can chopped green chili peppers, undrained |
1 jalapeno pepper, seeded and finely chopped |
1 red bell pepper, cored, seeded and finely chopped |
1 green bell pepper, cored seeded and finely chopped |
1 small red onion, finely chopped |
1 bunch cilantro leaf, finely chopped |
1/2 cup rice wine vinegar |
1/2 cup olive oil |
1/3 cup white sugar |
1/2 teaspoon garlic powder |
Directions:
1. Mix black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion and cilatro together in a large bowl.
2. To make dressing, stire rice vinegar, olive oil, sugar and garlic powder todether ina pan. Bring to boil, then rmove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
3. It is better the second day.
4. Enjoy with scoopable tortilla chips.
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