Cold Corn Salsa recipe
All Recipes Best Recipe Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
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
½ cup sliced green onion
1 cup white sugar
¾ cup apple cider vinegar
½ cup vegetable oil
1 teaspoon ground black pepper
Nutrition Info
-
354 calories
carbohydrate: 51.2 g
cholesterol: : -
fat: 14.4 g
fiber: 7 g
protein: 7.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 487.7 mg
sugar: 26.1 g
transFat: : -
unsaturatedFat: : -
Directions Cold Corn Salsa
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.