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Cold Corn Salsa
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
565 minutes
Marinated corn, black beans, and black-eyed peas in zesty vinaigrette for a refreshing salsa or salad.
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
  • 0.5 cup sliced green onion
  • 1 cup white sugar
  • 0.75 cup apple cider vinegar
  • 0.5 cup vegetable oil
Instructions:
  • In a large bowl, mix black beans, corn, black-eyed peas, celery, red bell pepper, and green onion.
  • In a saucepan, combine sugar, vinegar, oil, and black pepper. Bring to a boil and cook until the sugar is dissolved, approximately 5 minutes. Remove from heat and let it cool.
  • Drizzle the chilled dressing over the vegetable and bean blend; mix well to ensure an even coat. Chill for 8 hours or overnight. Drain off any extra liquid before serving.

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