#bean salsa

This Quick and Easy Bean Salsa is the perfect addition to all of your summer meals or potlucks!  Vegan and gluten free. 

Hello everyone, I'm Anna-Leigh! This is my first post taking over for Madde so I'm going to start out with one of my new favorites. Recently, my friend had a graduation party, and being the fantastic friend that he is he assured me he would have plenty of vegan stuff for me to eat. One of the things he made was this delicious black eyed pea bean salsa. I got the recipe, tweaked it just a little, and ended up with this. It's great to bring to cook outs and eat with tortilla chips!

1 lb bag black eyed peas

1 red onion

1 green pepper

1 1/2C frozen corn

1 tomato

1 jalepeno (stem and seeds removed)

juice from 2 limes

3 cloves garlic

4 stalks green onion

2T olive oil

1/4C red wine vinegar

1/2C cilantro

1 avocado

salt & pepper

1) cook black eyed peas according to bag directions, then drain

2) dice the onion, green pepper, and tomato, then combine with black eyed peas and frozen corn in a large bowl

3) put the jalepeno, lime juice, garlic cloves, green onion, olive oil, vinegar, and cilantro in a food processor and let it go until you come up with something that looks similar to pesto

4) add to bowl with the black eyed peas and other veggies, add a little salt and pepper, and stir to combine

5) let chill, covered, in the refrigerator for at least 2 hours (or overnight, the longer it chills the longer the flavors get to meld)

6) dice avocado and add to the mixture when ready to serve

Hope you all enjoy this as much as I do!