Ingredients9 h 25 m servings 354
- Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
- 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.
- 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.
Per Serving: 354 calories; 14.4 51.2 7.1 0 488 Full nutrition
ReviewsRead all reviews 8
Awesome. Full of unique flavor! Love the black eyed peas in this! I left out the celery and used a fresh jalapeno. Delicious as a salad or with chips.
Fabulous recipe and you can use whatever you have in the house! I added navy beans as I had no black eyed peas, green pepper and red onions. Next time I would cut the sugar in half as the dressi...
great side dish with pork chops. I omitted the celery, added tomatoes, jalapenos and used shoe peg corn. very nice. we loved it. good with chips or right out of the bowl.
Made this for a family cookout and all I heard all night was this is sooooo good!! The family liked it in the chips but also were just eating it out of a bowl. Definitely one to make again.
This recipe has found a permanent home in my recipe box. It is extremely versatile and can be adopted to supplies on hand. This dish is great alone, with chips, over leafy greens, and even warm ...
Thank you for this recipe. I Make it for beach entertaining. If i may make 2 suggestions..use shopeg corn. The corn is smaller and sweet, no chance for that starchy texture and dice all the v...
I love, love, love this recipe. Would not change a thing. Serve it with Tostido cups and it is a perfect appitizer at parties. It's addictive!