Thread: Confetti Salsa

I'm on the hunt for this recipe I had a couple weeks ago. It wa eaten with tortilla chips and had a bunch of different type of beans in it. It was like a sweet and sour salsa. Not tomato based. Reminded me of pico de gallo a little. Had corn and pimentos too. You make a sauce the first day and let it sit over night. I think you dump off the excess the next day. I was trying to listen when the person was giving a run through of how she made it. This was soo good. I want to make it this weekend. TIA!

These are what I found Richelle

3-Bean Confetti Salsa

1 teaspoon chopped garlic
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1/2 (15 ounce) can Black Beans, drained and rinsed
1/2 (16 ounce) can Pinto Beans, drained and rinsed
1/2 (15.8 ounce) can Great Northern Beans, drained and rinsed
1/2 cup cooked canned corn
1/4 cup diced red pepper
1 (3 ounce) can chopped green chiles, drained
1/2 cup chopped red onion
2 tablespoons chopped cilantro
1 chopped avocado (cut right before using)
Salt and black pepper to taste

In a small bowl, combine garlic, red wine vinegar, and mustard in bowl. Let sit for 5 minutes. Whisk in olive oil. Set aside.
Place beans, corn, red pepper, chiles, red onion and cilantro in a medium bowl. Pour in vinegar mixture, gently mix.
Fold in avocado and adjust seasonings.



Confetti Bean Salad

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed
1/2 cup minced fresh cilantro or parsley
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped* (optional)
2 garlic cloves, minced
1/2 cup balsamic vinegar or red wine vinegar
1/4 cup olive oil or canola oil
1 teaspoon chili powder
1/2 teaspoon sugar

In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine the vinegar, oil, chili powder and sugar;. shake well. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Black Bean Confetti Salad

This works equally well as a small salad–even tossed with salad greens for more bulk–or alongside salsa fresca for scooping up with a tortilla chip.

2 15-ounce cans black beans, drained and well-rinsed
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium white onion, chopped into a small dice
Juice of one lime
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon cayenne
Optional: If you’re the kind of person who loves cilantro, it’s a great match for this salad.

Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste.

Thanks Rube, these were close, but no cigar I got the recipe from the lady so I'll post it in the T & T. It's sooo good.