Cold Corn Salsa Popular Recipes

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Cold Corn Salsa

"Delicious with or without tortilla chips!"

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
• 1/2 cup sliced green onion
• 1 cup white sugar
• 3/4 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1 teaspoon ground black pepper

Instructions :

Prep : 20M	Cook : 8M	Ready in : 9H25M

• 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.

Notes :

• The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.

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