recipe: Cold Corn Salsa

Cold Corn Salsa

Cold Corn Salsa
  • Prep Time: 9 h 25 m
  • Calories: 354 kcal

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  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.
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