Katy’s Texas Bean Salsa

My lovely friend and former roommate Katy makes this fabulous “salsa,” which isn’t a salsa in the truest sense of the word, because it doesn’t contain tomatoes. It’s really more like a bean salad, and I have no problem eating it with a spoon right out of the bowl, but it’s intended to be scooped up with tortilla chips. They are the ideal medium, as the salsa has a sweet, tangy vinaigrette stirred into it, and that, combined with the saltiness of the corn chips, gives it an addicting salty-sweet quality that satisfies multiple cravings at once.

I realize there may be an anti-bean issue with this. To that, let me just say: Eli, who is not fond of beans, will eat this stuff by the bucketful. He told me, “I think it’s the dressing. I’d probably eat any vegetable if it had this on it.” (Unfortunately, I tried to take him literally, and served a salad with a bottle of this dressing on the side, thinking he’d be thrilled, but no, he wanted his habitual French dressing, and woe to me for trying to change his ways!)

There’s a summery flavor to this – it goes great alongside burgers, brats, barbecued chicken – anything done on the grill. I take it to parties, and it disappears. I can eat it for lunch by the bowlful. I dare you to give it a try and not find yourself going back for more.

I’ve altered this a bit, of course, from the original – Katy’s recipe includes celery, which I’ve omitted, and I use more corn. I’ve reduced the amount of oil as well, in order to reduce the fat content (with no noticeable difference in taste).

Texas Bean Salsa

1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 large Vidalia or sweet red onion, diced
2 cups fresh or frozen white corn kernels
1 small jalapeno or anaheim chile (anaheim is milder), seeded and diced
1 can (14-16 ounces) black beans, rinsed and drained
1 can (14-16 ounces) blackeye peas, rinsed and drained
1 can (14-16 ounces) pinto beans, rinsed and drained

For the dressing, stir together:
1/2 cup sugar, dissolved in 3/4 cup apple cider vinegar
1/4 cup olive oil
1/4 cup water
1 teaspoon salt
1/2 teaspoon pepper

Toss all ingredients together in a large bowl. Can be served immediately, but the flavors are even better if made a few hours to a day ahead of time. Serve with tortilla chips.