Cold Corn Salsa recipe
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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 caloriescarbohydrate: 51.2 gcholesterol: : -fat: 14.4 gfiber: 7 gprotein: 7.1 gsaturatedFat: 2.3 gservingSize: -sodium: 487.7 mgsugar: 26.1 gtransFat: : -unsaturatedFat: : -
Directions Cold Corn Salsa
Directions
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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.