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Red Bean Salsa

Photo: Ben Van Hook
Yield 2 1/2 cups


  • 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

How to Make It

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

Mise en Place, Tampa Florida