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 or red pepper (can use 3/4 c. Dehydrated Peppers (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
Pin this to your favorite recipe board to try later!
-Jodi Weiss Schroeder