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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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 |
1/2 red bell pepper, diced |
1/2 yellow bell pepper, diced |
1/2 cup chopped green onion |
1 (2 ounce) jar chopped pimento peppers |
2 tablespoons minced jalapeno pepper |
1 tablespoon minced garlic |
1/2 cup rice vinegar |
1/2 cup extra virgin olive oil |
1/3 cup white sugar |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. 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.
2. 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.
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