Looking for a healthy dish to pass this weekend? Don’t worry. I’ve got you covered.
Sweet, tangy, and so healthy I don’t even feel bad eating this with tortilla chips.
Because really, I’m just looking for any good excuse to eat chips.
Quickly throw these ingredients together for a delicious side dish. My husband (who isn’t a huge fan of beans) will eat this by the bowl full! It marinates in the refrigerator overnight, making it an easy dish to pass at your summer Barbecue!
This dish is naturally gluten free. Which just adds to the awesome.
Need a Low-Fodmap version? You got it. Just omit the beans, onions, and corn and replace with chickpeas. Add some green onions just before serving.
Enough said. Let’s do this.
Note: Do not use olive oil for this recipe. Olive oil gels when chilled in the refrigerator so your beautiful salsa will look very clumpy. Not to mention a little awkward.
- 1 colored bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup red onion, diced
- 1 can sweet corn, drained & rinsed
- 1 can black beans, drained & rinsed
- 1 can chickpeas, drained & rinsed
- 1 cup vegetable oil
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- black-eyed peas, optional
- pinto beans, optional
- celery, optional
In a small saucepan, bring oil and apple cider vinegar together to a boil. Remove from heat. Immediately stir in sugar until it dissolves. Set aside to cool.
Drain beans and corn. Rinse together in a collender. Add to a large bowl.
Chop peppers and onion.
Combine vegetables together in a large bowl. After vinegar mixture has cooled, gently pour marinade over vegetables. Pat down any vegetables on top so that most are submerged. Cover and place in refrigerator overnight.
Before serving, drain salsa in a large collender to discard marinade liquid.
Serve chilled with tortilla chips or eat alone as a side salad!