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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This sugar-free variation is sweet and tangy and great as a dip, on chicken or pork, or as a salad topping or side dish. Ingredients:
3 (11 ounce) cans white shoepeg corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1 red bell pepper, diced |
1 yellow bell pepper, diced |
1 orange bell pepper, diced |
1/2 red onion, diced |
2 tablespoons vegetable oil |
1/2 cup granular sweetener (such as equal®) |
1/2 cup apple cider vinegar |
2 cups water |
Directions:
1. Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
2. Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.
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