Years ago when we lived in upstate Pennsylvania, Charles and I attended a lovely UU fellowship in Big Flats, NY. There we met all kinds of cool folks and we really enjoyed their company. The church sponsored frequent pot luck lunches after service and we were introduced to many delicious new foods. This recipe that I make A LOT came from two church members, Karen and Tom. This is one of two recipes that I get asked for the most. The other is my own Veggie Chili.
*Notes: You can easily half the amounts of oil and sugar to make it less soupy, or drain some off after it’s sat in the ‘fridge overnight. This stuff goes great on chips, in tacos, topping off an avocado or a veggie hot dog! Or like Charles does, just eat it right out of the dad gum bowl!
Black Bean Salsa
Ingredients
*1 can black beans, drained
*1 can black eyed peas, drained
*1 can white corn, drained
*1 small jar of pimentos, drained and diced
*1 green pepper, chopped
*1 small red onion, chopped
*1/2 cup cilantro, chopped
*1 cup olive oil
*1 cup sugar
*1/2 cup apple cider vinegar
Directions
- Combine beans, peas, corn, pimento, pepper, onion and cilantro in a bowl and set aside.
- In a medium sauce pan combine oil, sugar and vinegar and heat over medium-low until the sugar melts.
- Pour over the bowl of beans, etc. Stir well.
- Cover and refrigerate overnight.
The Front Porch is Calling 