Vegetable salsa for a crowd
Filed under Dips & Spreads, Sides
Dietary Notes: Dairy-Free
by Brenda Williams
Tasty, healthy, easy to make, keeps well.
Wendy Costante shared this recipe with me at “Wrap-it-Up” in December 2021. It is a great addition to a buffet with crackers/scoops. It also makes for a hearty side salad. It is versatile.
Ingredients
Main
- 1 can lentils (540 + ml) rinsed
- 1 can black beans rinsed
- 1 can corn rinsed
- 1 cup red pepper (diced small)
- 1 cup green pepper (diced small)
- 1 cup celery (diced small)
- 1 cup red onion
Marinade:
- 1/2 cup olive oil
- 1/2 cup sugar
- ¾ cup cider vinegar
- 1 tbsp water
- salt & pepper to taste
Directions
- Mix the main ingredients together
- Boil the marinade and allow to Cool
- Mix the vegetables with the cooled marinade
- Marinate for 24 hours in the fridge
- Serve with crackers or scoops
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