Picnics don’t just have to be sandwiches, a bag a chips and some brownies. We’re taking our picnic basket up a notch here with some fun, easy and creative recipes.
This Black Bean Salsa, can be used for your tortilla chips, as a salad, on top of your chicken or right out of the bowl. It’s so easy to toss together and easy to remember the ingredients too, because most of the ingredients are measured in 1/2 a cup. Every party we’ve been to, this Black Bean Salsa/Salad is a hit. We’ve gotten to the point to bring recipe cards and place them on the table next to the salad. I hope you’ll enjoy it too!
Black Bean Salsa Recipe:
- 2 cans black beans — drained and rinsed
- 1 can shoepeg (white) corn — drained
- 4 oz crumbled feta
- 1 bunch of cilantro chopped
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- 1/2 of a jalepeno
- mix — chill — serve…..
If there’s too much liquid for your liking, feel free to drain some. I’d suggest keeping it chilled in the fridge in case you wanted to add more later.