Cold Corn Salsa recipe

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Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 (15 ounce) can black-eyed peas, drained
1 cup chopped celery
1 red bell pepper, chopped
½ cup sliced green onion
1 cup white sugar
¾ cup apple cider vinegar
½ cup vegetable oil
1 teaspoon ground black pepper

Nutrition Info

354 calories
carbohydrate: 51.2 g
cholesterol: : -
fat: 14.4 g
fiber: 7 g
protein: 7.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 487.7 mg
sugar: 26.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.

  2. Whisk sugar, vinegar, oil, and black pepper together in a saucepan, bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.

  3. Pour cooled dressing over vegetable-bean mixture, stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

Recipe Yield

8 servings

Recipe Note

Delicious with or without tortilla chips!

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