Posted by: forgingahead | September 23, 2009

Sweet Vegetable Salsa

Thanks to my good friend Michelle for sharing this A.M.A.Z.I.N.G. recipe. I’ve prepared it for guests and brought it multiple potlucks and it’s a hit. Every single time.

Folks, I give you *no fail* sweet veggie salsa…

Sweet Vegetable Salsa/Salad


1 can black-eyed peas -or- black beans, drained
1 can corn, drained (approximately 1 1/2 cups)
1 medium jar chopped pimento, drained (I use roasted red peppers)
1 large green bell pepper, chopped
1 medium (3″) onion, chopped
Chopped fresh cilantro (optional)
1 chopped avocado, added just prior to serving


1/2 cup sugar (I substitute ¼ to ½ cup Agave nectar for a slightly healthier option)
1/2 cup cider or other vinegar
1/2 cup vegetable oil
1 tablespoon Tiger Sauce (usually found near the hot sauce in stores – you can also substitute hot sauce to taste)

Mix all ingredients, except avocado, into a dish with a cover. Pour marinade over mixture and refrigerate covered for several hours or overnight.

Add chopped avocado just prior to serving with tortilla chips if used as a dip. Can also be used as a side salad.

Note: This also freezes well, just don’t add the avocado until you’re ready to serve.


  1. Yum. This one looks like a winner; will have to give it a try. Thanks Kathleen.

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