Ott's Recipes
Ott’s First Prize Bean Salsa


  • 1 (15 oz) can black beans
  • 1 (15 oz) can white Northern beans
  • 1 (15 oz) can pinto beans
  • 1 (15 oz) can garbanzo beans or chickpeas
  • 1 (15 oz) can black-eyed peas
  • 1 (15 oz) can white hominy or whole kernel yellow corn
  • 2 tomatoes, chopped and drained
  • 2 avocados, cut into small pieces
  • 1 red onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red or yellow bell pepper, chopped
  • 1 cup chopped celery
  • 1 (16 oz) bottle Ott's Creamy Italian Dressing
  • 1/2 cup Ott's Honey Mustard Dressing
  • Salt and coarsely ground pepper to taste
  • 1 avocado, sliced


Rinse and drain the beans, peas and hominy and place in a large bowl. Add the tomatoes, two avocados, onion, bell peppers and celery and mix gently. Combine the salad dressings, salt and pepper in a bowl and blend. Pour over the vegetable mixture and mix gently. Cover and chill in the refrigerator until ready to serve. To serve, garnish with one sliced avocado and serve with tortilla chips. (Note: The salsa may be stored in the refrigerator for up to one week, but is best served the same day. You may also garnish with sour cream. The salsa may also be served on a crisp salad of greens as a salad or as a side dish.)