Confetti Bean Salsa
I was trying to decide what to name this dip. It’s not exactly salsa because there’s just so much more going on. I can’t call it bean dip because when I hear “bean dip,” I think of doctored-up refried beans. There’s lots of color in this (and flavor) coming from the red pepper, yellow corn, green onion, black olives – you get the idea. So there you go: Confetti Bean Salsa. I have been making this dip for years and I make it all summer long. It’s cold and refreshing, light but filling. I’ve had it for lunch many times. On a hot day, it gives the coolness of salad, but offers the more substantial satisfaction of a sandwich. I love, love, love this and so does anyone who tries it. Bonus: it’s fast and easy and most of the ingredients come from the pantry.
