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Ingredients8 h 30 m servings 300 cals
Original recipe yields 8 servings
- Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
- Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.
Per Serving: 300 calories; 4.9 g fat; 43 g carbohydrates; 24.5 g protein; 0 mg cholesterol; 725 mg sodium. Full nutrition
ReviewsRead all reviews 2
I make a variation of this and love it!! I use 2 cans each of shoe peg corn and black beans, about 2 cups of diced celery, a third of a medium diced sweet onion, and half of a diced red pepper. ...