Monday, January 30, 2012

Black Bean & Veggie Salsa

Had this at the hubby's family Christmas.  It was so light and refreshing.  I've already made it twice since -- once as an appetizer, once as a side dish!  I love having leftovers to snack on during the day too.  Think original recipe called for black-eyed peas, so adapt it however you like.

Black Bean & Veggie Salsa

Black olives
Red onion
Green, yellow and red peppers
Black bean (drained and rinsed)
Italian dressing

Dice up olives, onions and peppers and place in a large bowl.  Add drained beans.  Pour Italian dressing on top and mix together.  Marinate for several hours or overnight.  Drain and serve with tortilla chips.

To help give you portion estimates, I used a half can of olives, small red onion (because we aren't big on either), a whole pepper of each (literally the whole thing except the stem/seeds), a whole can of beans and about 1/2 cup of dressing.  I just keep pouring it on until it's covered nicely.  The veggies will add liquid once it marinates for a while, so that's why you drain the salsa.  I just drain it with a colander over the sink and pour it back in the same bowl to serve.  Marinating overnight is best or all day if you plan to serve it in the evening.

Bought everything at Aldi, so the cost isn't too bad for the amount it makes.  We use the light dressing, so other than salt (from olives and chips) it's fairly good for you!  Enjoy!

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