Black Bean and Corn Salsa

Name: Black Bean and Corn Salsa
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 16
Cuisine: Mexican
Ingredients: 2 Tbsps apple cider vinegar; 2 Tbsps balsamic vinegar; 2 kgs black beans, rinsed and drained; 1 Tbsp chopped fresh cilantro; 454 grams package frozen corn, thawed; 1 Tbsp minced garlic; 1 green bell pepper, diced; 1 teaspoon ground cumin; 0 teaspoons hot sauce, or to taste; 144 milliliters olive oil; 1 orange bell pepper, diced; 0 red onion, finely chopped; 2 Tbsps red wine vinegar; 1 teaspoon salt; 1 yellow bell pepper, diced

Black Bean and Corn Salsa takes approximately 8 hours and 25 minutes from beginning to end. This recipe serves 16. One serving contains 150 calories, 8g of protein, and 2g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a Mexican hor d'oeuvre. A mixture of apple cider vinegar, balsamic vinegar, orange bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you like this recipe, take a look at these similar recipes: Black Bean and Veggie Burgers with Corn Salsa, Spiced Chicken With Black Bean and Mango Salsa, and Carolina Caviar - Black Bean Salsa.

Instructions

Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Ingredients you will need

Apple Cider Vinegar