Description
Honestly. I know a salsa without tomatoes may seem a little odd and unappealing, but I kid you not—I’d take this concoction over tomato salsa any day. This medley of flavours is savoury and, I’ll admit, unexpected.
Ingredients
- 1 cup Red Bell Pepper, Diced
- 1 cup Green Bell Pepper, Diced
- 1 cup Spanish Onion, Diced
- 1 cup Celery, Finely Diced
- 1 cup Frozen Corn
- 1 can 540 Ml Can Of Lentils, Drained And Rinsed
- 1 can 398 Ml Can Of Black Beans, Drained And Rinsed
- ¾ cups Apple Cider Vinegar
- ¼ cups White Sugar
- ½ cups Olive Oil
- 1 Tablespoon Water
Preparation
This recipe is super simple to prepare, and believe it or not, it’s good for up to three weeks in your fridge! It will be gobbled up in the first week, though. Believe me.
Mix all of your vegetables and legumes in a large bowl.
In a large saucepan, combine the apple cider vinegar, white sugar, olive oil and water. Bring this to a boil, and let it boil for about 30 seconds. Remove it from the heat and let it cool. Once cooled, pour it into the veggie bowl and mix well.
Serve with tortilla chips and you’re good to go! Fantastic for a summer potluck or just for a healthier choice of snack to have around the house.
