Cold Corn Salsa

Name: Cold Corn Salsa
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

10 ingredients

3 steps

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

Directions

1

Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
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.
3

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