I love salsa. Pretty much any and every salsa. When I’m in line at Chipotle I choose every one they offer because I simply cannot pick a favorite. And since I’m sharing my salsa confessions here, you should also know I don’t just dip a chip in salsa. I scoop with authority to maximize my salsa-to-chip ratio for every bite.
That brings us to this bell pepper and bean salsa. The first time I had a salsa like this was about 5 years ago, and it was called cowboy caviar. I have had many versions at various family potlucks, and they are all tasty. My recipe comes together quickly and uses many staples I keep in my pantry and fridge.
The best part of this salsa is it is very scoopable (is that a word??) and it can double for a lazy lunch…that is if ever anyone wanted to eat just chips and salsa for lunch. 😉
- ¼ c canned garbanzo beans, rinsed
- ½ c canned pinto beans, rinsed
- ½ c green bell peppers, diced
- ½ c yellow, orange or red bell peppers, diced
- ¼ c red onion, diced
- 1 c tomatoes, chopped small
- ½ c frozen corn, thawed
- ⅛ c fresh cilantro, chopped
- salt/pepper to taste
- 1 Tbls balsamic vinegar
- 1 Tbls lime juice
- 1 Tbls olive oil
- 1 Tbls honey
- Combine all veggies and beans in a medium bowl.
- In a small bowl whisk together vinegar, lime juice, olive oil, & honey.
- Pour dressing over the veggies and refrigerate at least 30 minutes before serving with chips or crackers.