For your 4th of July picnic!

If you're pondering what to take to your 4th of July picnic with friends and family, here's a quick recipe  that will bring rave reviews and assure that you will return home with an empty bowl!

Black bean & Black-eyed Pea Salsa

2 cans black beans, drained (I use organic when I can find them)
2 cans black-eyed peas, drained (ditto)
2 cans Mexi-corn, drained
1 can Ro-tel tomatoes with chiles (I use medium heat)
1 Vidalia or red onion, medium dice
1 green pepper, cored and diced
Add a freshly diced tomato if you like!

Drain and wash beans and peas.  In a large bowl, mix beans, peas, corn, Ro-tel, diced onion, green pepper and tomato together.  Prepare salsa dressing.

1/2 cup red wine vinegar
1 Tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon Dijon mustard (I like grainy Dijon in this recipe)
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/2 cup olive oil or good vegetable oil

Whisk the dressing ingredients together and pour over salsa mix.

Serve with sturdy chips (Fritos for dipping or Baked Scoops)!  Everyone loves this dip!!

Drained beans and peas, corn and Ro-tel in a large bowl.

I needed a green pepper!  Lucky for me, I stepped outside to my son's organic garden and picked this one right off the vine.

Fresh and delicious!!

Almost done...all the veggies in one bowl.

Whisk the dressing in a measuring cup and pour over the salsa mix.

Bring on the chips!!  This is so fresh and good!!

Now you have a quick and fabulous dish to share on a hot summer day!!  Whatever your plans are for the 4th, have a safe and fun Wednesday!!

Happy Birthday America!!