Four Bean Salsa
Ingredients
- 1 cup apple cider vinegar
- 3/4 cup Splenda
- 1/4 sugar
- 1 15.5 oz can black beans
- 1 15.5 oz can pinto beans
- 1 15.5 oz can light kidney beans
- 1 15.5 oz can navy beans
- 1 15 oz can corn
- 3 peppers red, yellow and orange, finely chopped
- 1 medium red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1/2 tablespoon red pepper flakes
Instructions
- Add apple cider vinegar and sugar to a small sauce pan.
- Bring to a boil for 5 minutes. Remove from heat and cool.
- Drain and rinse all beans.
- Combine beans with corn, peppers, onion, cilantro and red pepper flakes.
- Pour apple cider/sugar mix over bean mixture.
- Refrigerate for at least 2 hours or overnight.
- Serve with tortilla chips.
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