Veggie Bean Salsa

About two years ago I went to a BBQ where someone had brought this salsa to share. Since I am not a huge fan of tomatoes I don't typically like salsas, but I kept going back to the food table for more of this. Naturally I asked for the recipe from my friend who brought it and now I would love to share it with each of you. It isn't your typical salsa, which is probably why I like it so much, but it is full of yummy beans and veggies and a shot of sugar to top it all off. 



  • 1 cup sugar
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1 can black beans
  • 1 can black-eyed peas
  • 1 can white corn
  • 1 med red onion, diced
  • 3 large stalks celery, diced
  • ½ of a jar of Jalapenos, diced


  1. Combine sugar, oil and vinegar on stove until sugar dissolves.
  2. Finely chop onion, celery and jalapenos and place in a large bowl.
  3. Drain and rinse the beans, peas and corn, then add to chopped vegetables.
  4. Stir in the oil mixture prepared in Step 1.
  5. Let the mixture sit in the fridge for a 4 hours, or overnight.
  6. Drain out all remaining oil and serve with tortilla chips.

Download the full recipe here!

Try serving salsa in a tostada or taco salad bowl for a different look!