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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From a local cooking show. I didn't know how I was going to like this salsa, but it turned out really good. Even picky 17yo liked it. I served it with pita chips, tortilla chips and Fritos. Ingredients:
2 cups pinto beans |
2 cups black beans |
4 cups chickpeas |
1 (10 ounce) can rotel tomatoes (drained) |
2 tablespoons cilantro, chopped |
1/2 cup green onion, chopped |
1 bell pepper, chopped |
1/2 cup pickled jalapeno pepper, chopped |
1/2 cup fresh jalapeno, chopped |
2 limes, juice of |
1/4 cup balsamic vinegar |
1/4 cup olive oil |
1/2 teaspoon cumin |
salt & pepper |
Directions:
1. For the beans, I use canned beans.
2. Toss all ingredients, except lime juice together in a large bowl.
3. Stir lightly until well blended.
4. Add the lime juice.
5. Add the salt and pepper to taste.
6. Chill for one hour before serving.
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