Ingredients
10
10 servings
- •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
- •½ red bell pepper, diced
- •½ yellow bell pepper, diced
- •½ cup chopped green onion
- •1 (2 ounce) jar chopped pimento peppers
- •2 tablespoons minced jalapeno pepper
- •1 tablespoon minced garlic
- •½ cup rice vinegar
- •½ cup extra virgin olive oil
- •⅓ cup white sugar
- •1 teaspoon salt
- •½ teaspoon ground black pepper
Instructions
- Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeño pepper, and garlic in a large bowl. Set aside.
- Bring 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. Allow to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
Nutritional Facts
Per 10 servings
- Calories: 266
- Carbohydrate: 33g
- Fat: 12g
- Fiber: 7g
- Protein: 7g
- Sugar: 9g
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