Ingredients2 h 25 m servings 266
- Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
- Bring the 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. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 266 calories; 12.1 32.6 7.2 0 710 Full nutrition
ReviewsRead all reviews 51
This is my new go-to party dish. The only change I make is that in exchange for the pinto beans (pintos aren't my favorite) I add another can of either black beans or black-eyed peas. Every pa...
We make this salad often in our home. Fast to make. We use whatever beans we have on hand, (try anything, even used garbanzos) use either red or green onion (prefer red cause it's crunchy). Like...
I took this to work needing a vagan option that even the non-vegan co-workers would eat. It was a big hit by all parties. This will be a keeper recipe.
I made this recipe as written. I don't find it helpful to give a recipe a 5-star rating when you change too many of the ingredients. The only thing I did not like about this was the homemade dre...
After frantically searching the house for my own black bean salsa recipe and not being able to find it, I made this one. Very good. I made the dressing as written but decided to not use it becau...
My family LOVES this! I had been making a version that uses bottled Italian dressing for years. I love this recipe's dressing...so much fresher and lighter. I do cut back the olive oil and sugar...
This is really good, but definitely need to cut down on the olive oil, 1/2 cup is way tooo much. Also, its good without the salt and pepper.