Description
Colorful, delicious bean salsa.
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (11 ounce) can yellow shoepeg corn, drained
- 1 cup diced celery
- 1 small bunch cilantro leaves, chopped
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ½ cup chopped green onion
- 1 (2 ounce) jar chopped pimento peppers
- 2 tablespoons minced jalapeno pepper
- 1 tablespoon minced garlic
- ½ cup rice vinegar
- ½ cup extra virgin olive oil
- ⅓ cup white sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Combine the black beans
- black-eyed peas
- pinto beans
- shoepeg corn
- celery
- cilantro
- red and yellow bell peppers
- green onion
- pimento peppers
- jalapeno pepper
- and garlic in a large bowl. Set aside.
- Bring the rice vinegar
- olive oil
- sugar
- salt
- and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved
- about 5 minutes. All to cool to room temperature
- then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 2 hrs 25 mins
Servings: 10