I tasted this salsa at a house party last weekend with tostito scoops and was literally blown away by it. The recipe itself is amazing but what appealed to me the most was that it was SUPER high in protein, low in carbs and easily tweakable as an addition to my pre-fitness competition diet.
I’ve included the original recipe below and my own substitutions and reasons for them. PS this makes a HUGE amount so its perfect for a party or you can do like me and half the recipe. Enjoy!!
1 each green, red, yellow & orange pepper (finely diced)
1/2 – 2/3 red onion (finely diced)
1/2 cup – 3/4 cup celery (finely diced)
1 jar jalepeno peppers (drained & diced but KEEP THE JUICE!!)
2 cans black beans (drained & rinsed)
1 can kidney beans (drained & rinsed)
1 can lentils (drained & rinsed)
1 1/2 – 2 cups corn (frozen or canned, small kernel)
1 cup oil ***I substituted & used just half cup Vega EFA Oil***
1 cup vinegar ***I used 1 cup apple cider vinegar instead. It helps to increase the HCL of your stomach which aids in digestion & helps alkalize your body***
1/2 cup sugar **I just used 1/4 cup organic cane sugar
juice from jalepenos
Combine beans & veggies. Combine dressing ingredients, mix until sugar is dissolved. Pour over bean mixture, stir well.
Refrigerate & marinate 3 – 4 hours (overnight is best.) Stir occasionally. Best served with “scoops” Tostito chips or just plain as a salad (for a low carb, protein-rich meal!!)
Oh, and make sure you store it in a container that seals tightly or it will go bad.
~The Vegan Project