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Cold Corn Salsa Recipe

Recipe by: brujah42

"Delicious with or without tortilla chips!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In9 h 25 m
  • 1Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
  • 2Whisk 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.
  • 3Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.
Footnotes
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.
Ingredients
  • 8 servings
  • 354 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    354
    18%
  • Fat:
    14.4
    22%
  • Carbs:
    51.2
    17%
  • Protein:
    7.1
    14%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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