Mar 022013
 

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Texas Salsa recipe  -Or Salsa a la’ Montana- a delightfully sweet and sour combination of beans, corn and veggies.

This salsa recipe is not your typical “pile-it–on-your-chip” style salsa recipe.  In fact, I’m not really sure why it is called a salsa.  Just is.  And the fact that I think that it is misnamed doesn’t really matter.  We just know that when it shows up at our family gatherings, it gets more than passing interest.  It gets what I call, “seconds attention.”

Easy to make – this is more like a side dish that complements any All-American fare.  I got it from my sweet daughter in law, Mindy, who got it from her sister, Andrea, who lives in Wisconsin.  (Where they say “salad” kind of like this: SE-yalad.)    So where she got it, I haven’t a clue.  But I really don’t care.  Nor do you, I suppose.

 

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Mindy and her sister, Andrea

Anyway, it qualifies for “only my best recipes” because it is:

  1. Simple, and
  2. It uses common ingredients, and
  3. It is quick to make, and
  4. It satisfies the criteria that it must be a recipe that gets requested,

and that it does.

One added bonus for me (since the grocery store is a trek away) is that the ingredients can be kept in my pantry and are instantly ready to be assembled.  The only requisite is that I have a can opener that works, which most of us do, and that  you have the fresh ingredients are common ones that most of us keep on hand—onions, green pepper and celery.

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In other words, I don’t have to make a specific sortie to put this together.

I will say this—it is better if it gets to sleep overnight in your fridge.  But that being said, the slumber party is not an absolute necessity.  Just chill it if you have the time.

One side note:  if I were to name this recipe—I would call it Montana salsa, or Salsa a la’ Montana…

or….

maybe just plain Bean and Corn Salad.  You can name it what you please—but plan to share it with others, ‘cause if you eat it all by yourself, that is exactly what you’ll be – ALL BY YOURSELF.  You know, like I said  earlier; it gets more than passing interest….

So, consider yourself warned (and dangerous.)

Texas Salsa ( Or, Salsa a la’ Montana)

1 15 oz. can of Pinto beans

1 15 oz can of Black-eyed peas (which really aren’t peas at all)

1 11 oz. can of Green Giant Extra Sweet Niblets

1 c. chopped green pepper

1 c. chopped celery

1 c. chopped red onion or green onions, whichever you fancy.

1 small can slice black olives (optional, especially if you don’t like them,  because I think that they are pricey)

Dressing:

1 c. oil (Canola is preferable, but not required)

½ c apple cider vinegar

¼ t. pepper

½ c. sugar

Open, drain and rinse the beans and peas.

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Chop the celery, onion and green pepper – I love the Vidalia Onion chopper shown here!  It gives you quick and consistently sized  results!

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Place these in a large bowl.

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Next, combine the liquid ingredients in a small saucepan.  Heat and stir over medium heat until sugar is dissolved.

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Pour over your beans and veggies and stir well.  Add the black olives (if you want to – they do add color even if you don’t like them.  I navigate around them when I serve myself.)

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Cover and place in the fridge overnight.

To serve, drain off the dressing and add salt to taste.

This will keep for a long time in your fridge.  Consider topping a plain jane toss salad (SEE-yalad_ with a spoonful.   Or just help yourself to a spoonful here and there…

Just remember my warning.

Texas Salsa recipe – Or Salsa a la’ Montana- a delightfully sweet and sour combination of beans, corn and veggies.

Prep Time: 8 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

12 servings

Texas Salsa recipe  – Or Salsa a la’ Montana- a delightfully sweet and sour combination of beans, corn and veggies.

Ingredients

  • 1 15 oz. can of Pinto beans
  • 1 15 oz can of Black-eyed peas (which really aren’t peas at all)
  • 1 11 oz. can of Green Giant Extra Sweet Niblets
  • 1 c. chopped green pepper
  • 1 c. chopped celery
  • 1 c. chopped red onion or green onions, whichever you fancy.
  • 1 small can slice black olives (optional, especially if you don’t like them, because I think that they are pricey)
  • 1 c. oil (Canola is preferable, but not required)
  • ½ c apple cider vinegar
  • ¼ t. pepper
  • ½ c. sugar

Instructions

  1. For detailed and pictured directions, go to: [/http://www.onlymybestrecipes.com/texas-salsa-recipe-a-delightfully-sweet-and-sour-combination-of-beans-corn-and-veggies/]
  2. Open, drain and rinse the beans and peas.
  3. Chop the celery, onion and green pepper – I love the Vidalia Onion chopper
  4. Place these in a large bowl. Add the black olives (if you want to – they do add color even if you don’t like them)
  5. Next, combine the liquid ingredients in a small saucepan.
  6. Heat and stir over medium heat until sugar is dissolved.
  7. Pour over your beans and veggies and stir well.
  8. Cover and place in the fridge overnight.
  9. To serve, drain off the dressing and add salt to taste.

Notes

Keeps for a long time!

http://www.onlymybestrecipes.com/texas-salsa-recipe-a-delightfully-sweet-and-sour-combination-of-beans-corn-and-veggies/

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  One Response to “Texas Salsa recipe – Or Salsa a la’ Montana- a delightfully sweet and sour combination of beans, corn and veggies.”

  1. This seeyaled is my most favorite! It’s also great with feta and chicken!

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