Red Bean Salsa

Recipe from

Southern Living


1 (16-ounce) can dark red kidney beans, rinsed and drained
2 serrano chile peppers, seeded and chopped
2 green onions, chopped
1/2 cup chopped purple onion
2 garlic cloves, pressed
2 tablespoons chopped fresh cilantro
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon sherry vinegar or red wine vinegar


Combine all ingredients; cover and chill at least 2 hours.

Chef Marty Blitz,

Mise en Place, Tampa Florida,

Southern Living

October 1997
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