Sweet Salsa

Sweet Salsa Recipe

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Nancy Timm


This gets rave reviews where ever I take it. Be warned... I use my largest sealable container as it makes a HUGE quantity!


★★★★★ 2 votes

30 Min
5 Min


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  • 1
    red bell pepper
  • 1
    yellow bell pepper
  • 1
    orange bell pepper
  • 1
    green bell pepper
  • 2
  • 4
    celery stalks
  • 1 large
    red onion
  • 2 can(s)
    black beans
  • 1 can(s)
    kidney beans, canned
  • 2 lb
    corn kernels, frozen

  • 1 c
    apple cider vinegar
  • 1/4 c
  • 1/4 c
    olive oil

How to Make Sweet Salsa


  1. Dice all vegetables.
  2. In a very large sealable container, combine corn with vegetables, stirring to evenly distribute.
  3. Make Marinade: Comibine ingredients in a small pan. Bring to a boil for 3 minutes. Remove from heat and cool to room temperature.
  4. Pour cooled marinade over vegetables and corn, stirring to coat. Cover and refrigerate.
  5. About 1-2 hours before serving, drain and rinse beans. Stir into corn/vegetable mixture, until well distributed and coated. Return to refrigerator.
  6. Serve with scoop type tortilla chips.

Printable Recipe Card

About Sweet Salsa

Course/Dish: Salsas
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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