Cold Corn Salsa

3 Reviews

Prep: 20 min
Cook: 5 min
Ready In: 9 hr 25 min

“Delicious with or without tortilla chips!” - by brujah42

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Metric US

Original recipe yields 8 servings

Directions

Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
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.
Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

Nutrition

Amount Per Serving (8 total)

Calories
354 cal
18%

Fat
14.4 g
22%

Carbs
51.2 g
17%

Based on a 2,000 calorie diet

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Reviews (3)

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Autumn

Sep. 22, 2012

"Awesome. Full of unique flavor! Love the black eyed peas in this! I left out the celery and used a fresh jalapeno. Delicious as a salad or with chips...." See more"

Ginny

Jun. 30, 2012

"Fabulous recipe and you can use whatever you have in the house! I added navy beans as I had no black eyed peas, green pepper and red onions. Next time I would cut the sugar in half as the dressing was..." See more very sweet. I served this with tortilla scoops.....nice Summer appetizer."

Patty Cakes

Jan. 1, 2013

"Could not stop eating this! Colorful, crunchy, sweet, sour. Who could ask for anything More? Made this for New Years day dinner. I feel Lucky already! Thank you brujah42:)..." See more"

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