bean salsa

Ingredients for 4 servings:

• 3 bell peppers, colored
• 5 tomatoes
• 1 onion(s)
• 1 can corn, 300 g
• 2 cans of beans, e.g. kidney beans, black beans, chickpeas or chickpeas, 400 g each
• 2 tbsp agave syrup
• 100 ml olive oil
• 2 tbsp vinegar
• 2 tbsp, heaped parsley
• 1 tsp chili powder
• some coriander
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan

Dice the bell peppers and onion. Quarter the tomatoes, remove the seeds, and then dice the flesh the same size as the bell peppers. Combine everything in a large bowl. Drain the corn and beans, wash thoroughly, and add to the vegetables. Combine the agave syrup, olive oil, and vinegar in a small bowl and add. Stir in the remaining spices. Let the salsa sit in the refrigerator for at least an hour, but preferably overnight.