Andrea Dozier Dayton Wedding & Lifestyle Photography

This recipe is a staple in our family. I believe it originated as a Pampered Chef recipe from my sister, and soon evolved into a family staple at all occasions. It is the reason I started to eat black & pinto beans, because I never ate them as a child. I’ve also heard other people say that even though they don’t care for beans, they do like this fresh & easy salsa. It is only a few ingredients and the cilantro gives it a fresh appeal. Especially at winter gatherings like that superbowl party coming up.

I made it for a Thirty One Party this past weekend & many people asked for the recipe so I thought I’d share it here.
I’ve modified it a bit since I like sweet flavors, so this is just a slight variation from the original one.

The guys in our family add Chipotle Tabasco sauce & sometimes we add jalapeños for a kick. I love recipes like this that you can modify very easily to suit your tastes or the occasion.

I double the original dressing since I want to have my salad smothered in it:

Sweet Dressing

Whisk all these ingredients until combined. Refrigerate until ready to add.
Can make a couple days ahead of time {flavor gets better over time, just re-mix when ready to use}.

I Cup White Vinegar

1/2 Cup Light Olive Oil

2 tbsp Sugar

2 tbsp Cumin {I usually drench mine in this}

1 tsp Dry Oregano Leaves

1 tsp Salt

1 tsp Pepper

Salsa

Rinse and drain beans and corn. Chop onion, pepper, and cilantro. Mix together in a large bowl.

Two Cans of Black Beans {Rinsed & Drained}

Two Cans of Pinto Beans {Rinsed & Drained}

Two Cans of Corn {Rinsed & Drained}

One Sweet Onion, Chopped

One Green Pepper, Chopped

About 2 tbsp of Fresh Cilantro, chopped finely. I don’t like cilantro stems so I always make sure to just use the leaves.

Drizzle the dressing over the salsa mixture.

Enjoy with a bag of your favorite flavor of tortilla chips.

The leftovers are perfect for lunch, by spoon or used in a tortilla with meat {like Chipotle’s corn salsa}.
I love that I now have a reference for this recipe, as you can see the original {above} from 2005. ♥

{iPhone 4 images & edited with Afterglow App }