Corn & Bean Salsa

We were recently at a soccer tournament and we spent one afternoon cooking out with the team. One of the Moms made a bean salsa that I absolutely could not stop eating! It was so delicious! I topped my grilled chicken with it and it was so good! It was the dish I’d gone back to for seconds…. ok, maybe thirds and even fourths. It was just so good!

My hubby is not one for sweet foods, so I knew if I was going to bring this salsa home I’d need to spice it up a bit. So I used the base recipe and added a bit of heat to it. I am so happy with the finished recipe; although I do still love that sweet original!

This salsa is perfect as an appetizer with some tortilla chips. It also goes really well on top of grilled chicken or to top off a burger or hotdog! It is SOOOOOOO good! If you’d like it sweeter simply eliminate the jalapenos and the red pepper flakes. Either way, it’s delicious!

1 can black beans – drain & rinse
1 can pinto beans – drain & rinse
1 can black-eyed peas – drain & rinse
1 can shoepeg corn – drain & rinse
1 red pepper diced
1 yellow pepper diced
1 orange pepper diced
1 medium red onion diced
1/2 cup jalapenos diced

Bring the following to a boil:
1 cup canola oil
1/2 cup apple cider vinegar
1/2 cup sugar
1 tbs. red pepper flakes

Combine all canned ingredients, peppers, onion and pour marinade over. Mix well. Refrigerate and let sit overnight. Enjoy!