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Standing next to a bowl of her salsa, Pat Coleman shows the medal she won at the Unity Hospital Salsa Contest.

This recipe earned top honors in the Unity Hospital Salsa Contest. We thank Pat Coleman for sharing it with us. If you would like to share a non-copyrighted recipe send a message to the editor.

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Summer salsa

This contest-winning recipe is sure to spice up any dish. Try it as a topper for your grilled burger or favorite Mexican fare.


1 cup sugar
3/4 cup cider vinegar

1 tablespoon water
1/2 tablespoon canola oil
1/2 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon Cajun seasoning
1/4 teaspoon garlic salt

1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) black eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (7 ounces) white shoepeg corn (White or yellow corn can also be used.*), rinsed and drained
1 cup onion, diced
1 cup celery, diced
1 medium green pepper, diced
1 medium red pepper, diced
1 large yellow pepper, diced


  1. In a small saucepan, bring sugar and cider vinegar to a boil. Take off heat and let cool.
  2. Mix water, canola oil, black pepper, salt, Cajun seasoning and garlic salt in a large bowl. Add in the cooled sugar and vinegar mixture.
  3. Add black beans, black eyed peas, pinto beans, corn, onion, celery and peppers to the mixture. Stir together.
  4. Chill overnight.


Source: Patricia Coleman, health information services assistant, Unity Hospital

First published: 08/31/2012
Last updated: 08/31/2012

Reviewed by: Allina Health's Patient Education Department