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Sweet and Tangy Bean Salsa

Makes 9 cups


  • 1 can pinto beans, drained and rinsed
  • 1 can black eye peas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can of corn, drained and rinsed
  • 1 cup celery, diced
  • 1 small onion, diced
  • 1 bell pepper, diced
  • Cilantro, chopped (optional)

Marinade: ‚Äč

  • 1/3 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. To make the marinade: Add all ingredients to a small pot. Warm on low heat for about 3 minutes, until sugar is dissolved. Let it cool.
  2. Add all drain and rinsed beans and corn to a large bowl or container along with the diced celery, onion and bell pepper.
  3. After marinade is cooled, add it to the bean and diced veggie mixture. Stir to combine and coat well.
  4. You can enjoy right away with tortilla chips, as a topping for tacos and salads, but flavor will deepen if marinated in the refrigerator overnight. Keep stored in the refrigerator for about 4-5 days.

Total Cost Per Recipe: $5.25

Cost Per Serving: $0.29