Ingredients
Salsa1 cup of diced red, yellow, or orange bell pepper (just to add color)
- 1 cup of diced green bell pepper
- 1 cup of diced spanish onion
- 1 cup of fine diced celery
- 1 cup of frozen corn it will thaw once mixed
- 2 cups of prepared lentils
- 1 large can of black beans drain and rinse
Liquid3/4 cup of apple cider vinegar
- 1/4 cup of granulated sugar
- 1/2 cup of olive oil
- 1 tbsp of water
Instructions
SalsaMix all of the prepared salsa ingredients into a large bowl.
LiquidThoroughly whisk all of the liquid ingredients into a saucepan.
- Over moderate heat, bring the liquid to a boil for 30 seconds.
- Remove the liquid from the heat and let it sit out to cool down to room temp.
- Once the liquid has cooled to room temp, poor it over the salsa mixture and stir thoroughly to combine.
- Keep refrigerated. If properly sealed, this salsa will stay good in the fridge for 2-3 weeks!
Notes
Best to make day before to let the flavors set.