Black Bean and Corn Salsa
Salsa1 cup of diced red, yellow, or orange bell pepper (just to add color)
of diced green bell pepper
of diced spanish onion
of fine diced celery
of frozen corn
it will thaw once mixed
of prepared lentils
large can of black beans
drain and rinse
Liquid3/4 cup of apple cider vinegar
of granulated sugar
of olive oil
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!
Best to make day before to let the flavors set.