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Jalapeno Bean Salsa. Lightly sweet with a bit of heat, this salsa gets recipe requests every where it goes! It's a great make ahead recipe.

Jalapeno Bean Salsa


For the marinade:

  • 1/4 cup white sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil

For the salsa:

  • 1 15.5 ounce can black eyed peas, rinsed and drained
  • 1 15 ounce can black beans, rinsed and drained
  • 1 4 ounce jar chopped pimento, drained
  • 1 11 ounce can shoepeg corn, drained
  • 3/4 cups finely chopped jalapeno (I used about 4 medium)
  • 1 cup chopped celery
  • 3/4 cup finely chopped red onion


  1. In a small sauce pan, combine sugar, vinegar and oil and heat just until sugar is dissolved. Set aside.
  2. In a large bowl, combine all the salsa ingredients from the peas through the onion.
  3. Pour marinade over the bean mixture and toss to combine.
  4. Cover and refrigerate for 8 hours or overnight, stirring occasionally to insure the whole mixture gets soaking time in the marinade.
  5. Use a slotted spoon to transfer salsa to serving bowl. Serve with scoop shaped tortilla chips.

Recipe Notes

*Don't worry too much about buying the exact size cans of beans, corn, etc. I used standard sized cans, so if your ounces are close, that's fine. Or, if you want more of one ingredient and less of another, just vary the mix of ingredients to your taste.

*This dip is hardly spicy. I removed the ribs and seeds from the jalapenos and no one could even tell there were jalapenos in it. For more spice, leave the seeds and the ribs in or use a hotter pepper. I'm going to go for a bit more heat next time.

*If you find that raw onion has a bit too much bite for you, soak the chopped onion in cold water for 5 or 10 minutes, then drain and add to your salsa. Since I wasn't sure how the group I was sharing this with felt about onions, I went ahead and soaked mine. I just let them soak while I was chopping up the rest of the ingredients.

*The dip won't taste like much until it has time to marinate. Mine was good after about 8 hours; overnight works best.

*Don't feel like stirring the mixture while it marinates? Put the whole thing in a gallon sized bag and just flip it from one side to the other instead of stirring it. Or, you could double the marinade for more coverage. I only stirred mine 2 or 3 times.

*See more tips in the blog post. Inspired by a good friend's recipe

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