Black eyed bean salsa

10saves
1hr45min


17 people made this

About this recipe: Speed up the process by using a tin of black eyed beans, if you prefer. This tastes best served at room temperature. It makes a wonderful dip for tortilla crisps, or served on top of toasted ciabatta bread.

Gabrielle

Ingredients
Serves: 12 

  • 500g (1 lb) dried black eyed beans
  • 450ml (16 fl oz) Italian-style salad dressing, or homemade vinaigrette
  • 1 to 2 green chillies, diced
  • 2 medium onions, finely chopped
  • 4 jarred roasted red peppers, drained and diced
  • 2 cloves garlic, minced
  • 2 green peppers, diced
  • 1 pinch freshly ground black pepper

Method
Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Place black eyed beans in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until beans are tender.
  2. Drain beans. Cover with Italian-style salad dressing.
  3. In a large bowl, mix together green chilli, onion, red peppers, garlic, green pepper and ground black pepper. Toss in bean mixture. Chill in the refrigerator 8 hours or overnight before serving.

Similar recipes

Recently viewed

Reviews (5)

RVILLARIN
by
0

Used different ingredients. This is a great recipe but trust me on this.... add 1 or 2 tablespoons of sugar. Makes all the difference. - 15 Sep 2008

Kathy
by
0

Took shortcuts. This is a wonderful recipe, however, I used tinned peas and made it just a couple of hours ahead of time. It keeps well for a few days. - 15 Sep 2008

ANGELACOLE
by
0

This recipe in general was good, but it was INCREDIBLY too much onion. it was all you could taste...and taste...and taste! I've made similiar recipes before and they were a big hit. This one would have been perfect with about 1/3 of the onion. - 15 Sep 2008

Write a review

Click on stars to rate

More collections