Kidney Bean Salsa
Comment on this recipe
Wear gloves to seed pepper. Will keep refrigerated, covered for about 3 days, no longer, sometimes less, depending on tomato and onion.
This salsa is our newest addition to grilled fish, any fish, catfish, tilapia, haddock, swai. Ron likes his on salmon also. I like it on beef, pork and lamb. It's very versatile and a nice change. Goes well on a bed of greens also, no dressing needed.
1/2 cup chopped tomato, skinned but not seeded
1/4 cup copped Vidalia onion
1 teaspoon fresh jalapeno pepper
2 medium garlic cloves, minced or finely chopped
1 tablespoon red wine vinegar
2 cans (14 1/2 or 15 ounces) red kidney beans, drained and rinsed
Combine tomato, onion, jalapeno pepper, garlic and vinegar in medium bowl.
In second bowl, place rinsed, drained beans. With a dinner fork, smash a portion or the beans, not all, depending on how chunky you want the salsa.
Add beans to bowl with tomato and spices. Mix well. Set aside to mellow flavors.
Kay B. Schriefer, Moline