Cold Corn Salsa

4.8
(17)
16 Reviews
5 Photos

Delicious with or without tortilla chips!

Submitted by Anonymous
Published on June 18, 2020
5
5
5
Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
9 hrs
Total Time:
9 hrs 25 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • 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

  • ½ cup sliced green onion

  • 1 cup white sugar

  • ¾ cup apple cider vinegar

  • ½ cup vegetable oil

  • 1 teaspoon ground black pepper

Directions

  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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.

Nutrition Facts (per serving)

354 Calories
14g Fat
51g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 354
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 12%
Sodium 488mg 21%
Total Carbohydrate 51g 19%
Dietary Fiber 7g 25%
Total Sugars 26g
Protein 7g 14%
Vitamin C 27mg 29%
Calcium 46mg 4%
Iron 2mg 12%
Potassium 449mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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