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Cold Corn Salsa

Cold Corn Salsa

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    9 h 25 m
brujah42

brujah42

Delicious with or without tortilla chips!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Autumn
1

Autumn

9/22/2012

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.

Ginny
1

Ginny

6/30/2012

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 very sweet. I served this with tortilla scoops.....nice Summer appetizer.

SHELL49
0

SHELL49

8/25/2014

Thank you for this recipe. I Make it for beach entertaining. If i may make 2 suggestions..use shopeg corn. The corn is smaller and sweet, no chance for that starchy texture and dice all the veggies itty bitty like the size of corn kernels. I use scoops tortillas if you want a big mouthful of this refreshingly deliciously addictive appetizer.

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