Matt and I have an obsession with this black bean and pepper salsa, and we often take it to picnics and parties in the summer. The recipe came from Matt’s Aunt Jane and we ate gobs of it in Iowa last summer.

The original recipe is from Bush’s Black Beans. Here is our version:

Black bean and pepper salsa

Dice:

- 3 peppers (it looks pretty to have 1 green, 1 yellow, 1 red but is often a lot more money for the red and yellow – we just use the equivalent of 3 peppers)
- 1/2 to 1 red onion (we usually use the whole onion)
- 1 clove garlic

Mix the above and the below together in a bowl:

- 1 can corn, drained (we use the sweet, shoepeg kind from Jane’s recommendation and she is from Iowa, so she knows about corn)
- 1 can black beans, drained
- chopped fresh cilantro (the original recipe calls for 1 teaspoon but I usually triple that amount)
- 5 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon lime juice (can also be substituted with lemon juice)
- salt and pepper to taste

Serve with chips (also makes a great quesadilla). There are chips called “scoops” that are just perfect for this salsa.

Enjoy!