Cold Corn Salsa

Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salad or salsa, with or without tortilla chips.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 354 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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, about 1 hour.

Step 3

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