Spicy Bean Salsa

Here is a fun little fact. This salsa was the first recipe I posted on this blog, back in September of 2010. I knew nothing about food photography, and I didn't even really know how to talk about food. I remember getting everything set up to take pictures and thinking it was such an ordeal. And then my photos looked like crap! Could I really enjoy this food blogging thing?

Almost two years later, I can answer that question with a definite YES. This blog has been an incredible source of comfort for me over the past couple years. It has been one of the consistently enjoyable parts of my life throughout heart surgeries, anxiety, a major jerk boss, job loss and financial worry. Thank goodness for this little place of comfort of mine! 

I have been making this salsa a lot lately, so I figured I would update the photos. Then I figured I would just write a whole new post! Here's to comfort and progress and yummy food! 

Chop 1 green bell pepper, 2 medium tomatoes and 1 red onion. 

If you enjoy spice, dice 2-4 jalapeno peppers. Honestly, you guys, when I add 2 jalapeno peppers to this salsa, I can hardly notice even a hint of spice. I have had non-spice-loving friends confirm that.

Throw everything into a large bowl.

Add to the bowl:

One 15-oz. can blackeye peas, drained

One 15-oz. can black beans, rinsed and drained

One 15-oz. can whole kernel corn, drained

8 oz. Italian-style dressing

Garlic salt, to taste

Salt & pepper, to taste

Mix it all together! Mmmmm! Getting hungry yet?

Cover and refrigerate until ready to serve. I highly recommend letting this sit in the refrigerator overnight, or for a minimum of 6 hours. 

This salsa is not only delicious beyond words, it is also versatile. We eat it with chips and crackers, of course, but I also love to put it into wraps (with or without meat) along with some fresh spinach. When we have a bowl of this in our fridge it does not last long because Dan and I literally pour it over everything we eat!


Spicy Bean Salsa

The perfect combination of ingredients swim together in this delicious salsa.

Contributed by Megan Porta from pipandebby.com.

Published Jun 8, 2012

Serves: 12

Total time: 8 hrs



  • 1 green bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 red onion, chopped
  • 2-4 jalapeno peppers, diced (optional)
  • 15-oz. can blackeye peas, drained
  • 15-oz. can black beans, rinsed and drained
  • 15-oz. can whole kernel corn, drained
  • 8 oz. Italian-style salad dressing
  • Garlic salt, to taste
  • Salt & pepper, to taste
  1. In a large bowl, combine the bell pepper, tomatoes, red onion, jalapenos, blackeye peas, black beans and corn. Season with Italian-style dressing, garlic salt and salt & pepper; mix well. Cover and refrigerate overnight to blend flavors. Serve with chips or crackers.