You have to try this recipe!  You will love it!  Every time I bring it to a party, at least one person asks me for the recipe.  In fact, I am posting this because I was asked for the recipe at a party 2 weeks ago and I said to myself, why aren’t I posting recipes too?  So here it is.

You will be eating this with a spoon right out of the container.  The original came from my sister in law who got it from one of her book club friends. I altered the original recipe to suit my tastes– more vinegar, less oil. This salsa is delish on day 2, so it’s a great make ahead appetizer.  And if you are bringing it somewhere, I suggest making a double batch because you will definitely want to have some at home.  As long as you are doing all that chopping, why not have it for the week ahead. It’s a great after school snack for the kids too.  I think because of the sugar, they love it.

• 1 can corn
• 1 can black eyed peas
• 1 can black beans

Drain, rinse and put in a large bowl (remember to make it big enough so when you add all the ingredients there is room for mixing)

In a small saucepan, heat on low until sugar dissolves:

• 1/2 c cider vinegar (original 1/4 c)
• 1/2 cup sugar (same as original)
• 1/4 c olive oil (original 1/2c)

pour over corn/pea/bean mixture.

This next part changes for me every time.  The basic ingredients are the same, but the measurements change based on what I’ve got in the fridge. I want to note that I always feel like I’ve added too much onion when I taste it immediately after making it, but the pungent onion flavor melts away by day 2.

Chop and add:

• 1 rib celery (I chop this separately. The chopper I use doesn’t chop the celery consistently, so I get better results manually)
• approx 1/2 c red onion (this flavor mellows by day 2)
• approx 1 c red/orange/green pepper (add all three, or use just 2 but the total is about a 1 c)
• cilantro (to taste, I use about 2 tbsp.)

The original recipe also calls for diced grape tomatoes and jalapenos, but my kids are not fans so I eliminated them.

This is a hearty salsa so I serve it with those tortilla chips that are shaped like little bowls (scoops).  It can be a messy eating experience with flat chips.

I hope you love it as much as we do!  pass it on! 🙂