Ingredients
The following ingredients have 4 Servings
- 2 (15-ounce) cans black-eyed peas, (rinsed and drained)
- 1 (15-ounce) can black beans, (rinsed and drained)
- 2 (15-ounce) cans yellow corn, (drained)
- 1 red bell pepper, (cored, seeded, and finely chopped)
- 1/2 green bell pepper, (cored, seeded and finely chopped)
- 1 small red onion, (finely chopped)
- 2 stalks celery, (finely chopped)
- 2 roma tomatoes, (finely chopped)
- 2 jalapeno peppers, (seeded and finely chopped)
- 1/3 cup chopped cilantro leaves
- 1/2 cup red wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup vegetable oil
Instruction
- Combine black-eyed peas, black beans, corn, red bell pepper, red onion, celery, tomatoes, jalapenos, and cilantro in a large bowl.
- In a small bowl, whisk together vinegar, sugar, garlic powder, salt, pepper, and vegetable oil.
- Pour dressing over black-eyed pea mixture and toss to coat. Refrigerate for at least several hours.