Cold Corn Salsa

Cold Corn Salsa

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    9 h 25 m
brujah42
Recipe by  brujah42

“Delicious with or without tortilla chips!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (4)

Rate This Recipe
Autumn
1

Autumn

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

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.

bdavies1125
0

bdavies1125

I love, love, love this recipe. Would not change a thing. Serve it with Tostido cups and it is a perfect appitizer at parties. It's addictive!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 51.2 g
  • 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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