This Triple Bean Salsa is great on its own, with chips, over tacos, or as a side to protein or atop salads or roasted veggies! It’s right and refreshing with plenty of textures to sink your teeth into. It features pinto beans, kidney beans, black beans and a plethora of local produce. This recipe is also known as Mexican caviar or cowboy caviar, however, this version does not include black eyed peas or balsamic vinegar, thus, I titled it Triple Bean Salsa haha! Nonetheless, I hope you enjoy!
Triple Bean Salsa
TIME: 15 MINUTES
SERVES: 8
INGREDIENTS:
- 1 1/2 cups cooked black beans
- 2 cups cooked kidney beans
- 2 cups cooked pinto beans
- 1 red bell pepper, diced (about 1 cup)
- 2 cups sweet corn kernels (about 2 ears)
- 1 1/2 cup cherry tomatoes, diced
- 1/2 red onion, diced (about 3/4 cup)
- 1 jalapeño, finely diced (more or less depending on heat preference)
- 1 garlic clove, minced
- 1/4 cup chives or scallions, chopped
- 1 avocados, diced (about 1 cup)
- 2 tsp sea salt
- 1 tsp cumin powder
- 3 tsp smoked paprika
- 1 tsp chipotle chili powder
- 2 tbs maple syrup
- 2 tbs apple cider vinegar
- 1/4 cup Cilantro (optional)
- 2 limes
METHOD for Triple Bean Salsa:
- Prepare all ingredients and add to a large mixing bowl. Squeeze the lime juice on top and stir until evenly combined. Taste test and adjust accordingly.
- Pair with chips and enjoy!
NOTES:
- My favorite chips to pair alongside are Mi Niña White Corn Tortilla Chips. They have there flavors: sea salt, jalapeño agave and pico de Gallo. Whenever I pass by them in the grocery it takes willpower to not scoop up a bag, let alone having enough self discipline to devour the whole bag haha!
- For more delicious recipes to create (like this Roasted Tomato, Chipotle & Peanut Salsa) or to find inspiration on what to pair alongside, visit the Kitchen Journal.
