Spicy Bean Salsa

As Jen and I brainstormed the menu for our Cinco de Mayo Fiesta, we wanted (for the lack of a better word) to spice up a normal salsa recipe. So we found this and it turned out to be very easy to make, refreshing, delicious, with just the right amount of kick. We had also made pico de gallo before, and while it was good,we wanted to try something different. Although the recipe for this Spicy Bean Salsa calls for canned tomatoes, we improvised and used fresh ones. I did scoop out the insides to make them less liquid-y. The original recipe also calls for Italian dressing, but Jen and I decided to go the healthier route and just dressed the salsa with the freshly squeezed juice of 2 limes. And we were not patient enough to refrigerate overnight and let all the flavors mix, as the recipe suggests. Oh well, we did not regret that step.

Spicy Bean Salsa (courtesy of Susan Navarette)

Yields: about 4 cups


  • 1 (15 ounce) can black-eyed peas
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup Italian-style salad dressing (alternatively, 2-3 limes, juiced)
  • 1/2 teaspoon garlic salt


In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Dress with Italian Seasoning or lime juice. Add salt and pepper to taste.

Serve on its own with tortilla chips, or in a Tequila Lime Shrimp Taco with Guacamole!


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