Apple Cranberry Black Bean Salsa


It’s Thanksgiving or any other holiday, so why not ratchet up your old favorites with a twist of new? Cranberry and apple in salsa?  Why not? Take this dip with you to any gathering. Volunteer for the dip detail. You will change people’s taste buds forever. From now on they will expect the cranberries and apple in their salsa. They will, in fact, demand it. Where’re the cranberries? They don’t have them in the summer. Yes, they do. All year round in every grocery. Where’s the apple? Didn’t know you wanted apple. What??!! Everybody wants apple in their salsa. Where have you BEEN? Serve with any tortilla chips that strike you as appropriate; we’ll take care of everything else!

The only fat is in the chips.

Makes 5-1/2 cups

14 oz. can whole cranberry sauce

16 oz. jar PACE Mild Chunky Salsa

15.5 oz. can black beans, strained and rinsed thoroughly

1/2 c. diced fresh green pepper

1/2 c. fresh sweet red pepper

1/2 c. chopped fresh cilantro plus extra for garnish

1 juicy, sweet apple (I used Honey Crisp, my current favorite apple), cut, cored and diced with peel on

salt and pepper to taste

Combine all ingredients in large bowl. Stir to disperse ingredients evenly.

Salt and pepper to taste.

Transfer to serving dish, garnish and serve with your favorite tortilla chips.

Notes: If you want, cover and refrigerate till ready to serve.

The apple holds up well, in case you wondered.

It makes a lot, refrigerates well. It’s crunchy, sweet, healthy. New. If you want more heat, buy medium or hot salsa, or do as I do, add a little powdered heat, such as red cayenne or chipotle pepper.



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