Ingredients

The following ingredients have 4 Servings
  • 1 green bell pepper ( , chopped)
  • 1 red bell pepper ( , chopped)
  • 2 pints cherry/grape tomatoes ( , quartered )
  • 1/2 large red onion ( , minced)
  • 1-2 jalapenos ( , seeded and minced )
  • 1 tablespoons garlic (, minced)
  • 14 ounces black beans ( , canned, rinsed with cold water and drained)
  • 14 ounces black eyed peas (, canned rinsed and drained)
  • 14 ounces sweet whole kernel corn ( , canned and drained)
  • 1/2 cup cilantro (, chopped)
  • 2 tablespoons hot sauce (, optional )
  • 2 cups red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon Kosher salt
  • 1 tablespoon sugar (, optional )
  • Tortilla chips ( , for serving)

Instruction

  • Combine bell peppers, tomato, onion, jalapenos, garlic, black beans, black eyed peas, corn and cilantro in a large mixing bowl. Set aside.
  • Whisk together olive oil, red wine vinegar, lime juice, Kosher salt, hot sauce and sugar. Pour over chopped vegetables, tossing to coat.
  • Cover and chill for 1-2 hours, or up to overnight.
  • Before serving, drain out most of the marinade by tipping the bowl with the lid securely in place. You don't want to lose it all or pour it through a colander. I use the lid of the bowl to help me strain.
  • Serve with tortilla chips.
  • If you've tried this recipe, please come back and give it a rating or leave a comment.