If you are on our Facebook page you may have seen us posting about a delicious black bean salsa that we tasted at a church class we were doing a few weeks ago. The nice lady who made it gave us the recipe (which is made completely out of shelf stable ingredients) and taught us a few things about food storage too. She was awesome. Anyway, we knew we had to share it with all of you so here ya go!
Texas Caviar (Black Bean Salsa)
½ tsp. salt and ½ tsp. pepper
¼ C. olive oil
¾ C. Vinegar
1/3 C sugar
Rinse and Drain:
1 can each: black eyed peas, pinto and black beans (can also use dry beans)
1 C. corn (reserve liquid) or freeze-dried corn
1 small jar pimento or roasted Red Peppers
1 Green and/or red pepper dehydrated (reconstitute in juice from corn)
Mix all Ingredients. Make 4-6 hours ahead of time. Serve with tortilla chips.
REHYDRATING the veggies in corn juice
The CHUNKY mixture (drained)
The LIQUID mixture
The glorious FINAL RESULT