My good friend, Bruce, brought this to Trish's house one night when Trish had a gang of us over for dinner. As soon as I tasted it, I immediately asked him for the recipe. It's a little change of pace from the usual salsa and it's delicious! I think what I like most about this recipe is the blend of flavors and the rainbow of colors. It's so fresh! Clearly, that's what makes it. Another great thing is that it has no meat and no dairy, so it's perfect for those who choose vegetarian or vegan cuisine.
Thanx Bruce!
1 can red kidney beans
1 can black beans
1 can chick peas
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 red onion
1 jar mild salsa
Italian seasoning
salt and pepper
Drain and rinse beans. Add to a large mixing bowl. Finely chop all vegetables and add to bowl along with salsa and seasonings. Stir well. Serve with tortilla chips.
Tip:
You can easily substitute any kinds of beans. It's really just a matter of what you have on hand or what your favorites are. You can seriously go in any direction with it. For another variation, try adding some corn to the mix by choosing any kind of corn or by choosing a salsa that has corn right in it.
1 comment:
Chopped fresh fruit's a really nice addition too, particularly mangoes, peaches, nectarines, or pineapple. (Actually, canned pineapple or peaches work too, if the fruit is not in season.)
Post a Comment