Cold Corn Salsa

Delicious with or without tortilla chips!

Original recipe makes 8 servings


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

  • PREP

    20 mins

  • COOK

    5 mins


    9 hrs 25 mins


  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.


Calories: 354 kcal
Carbohydrates: 51.2 g
Cholesterol: 0 mg
Fat: 14.4 g
Fiber: 7 g
Protein: 7.1 g
Sodium: 488 mg