Vinaigrette-Marinated Cold Corn Salad

Name: Vinaigrette-Marinated Cold Corn Salad
Total time: 565 min
Yield: 2
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) white corn, drained; 1 can (15 oz) black-eyed peas, drained; 1 cup chopped celery; 1 red bell pepper, chopped; 0.5 cup sliced green onion; 1 cup white sugar; 0.75 cup apple cider vinegar; 0.5 cup vegetable oil; 1 tsp ground black pepper

A refreshing corn salad with black beans, black-eyed peas, celery, and bell pepper, all dressed in a sweet and tangy vinaigrette. Perfect as a snack, side dish or appetizer.

Recipe Info

Prep Time

565 min

Difficulty

Easy

Servings

Nutrition

calories354calories

carbohydrates51g

fat14g

fiber7g

protein7g

sodium488mg

sugar26g

Snack Side Dish Appetizer American

Ingredients

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) white corn, drained

1 can (15 oz) black-eyed peas, drained

1 cup chopped celery

1 red bell pepper, chopped

0.5 cup sliced green onion

1 cup white sugar

0.75 cup apple cider vinegar

0.5 cup vegetable oil

1 tsp ground black pepper

Directions

In a large bowl, combine the black beans, corn, black-eyed peas, celery, bell pepper, and green onion.

In a saucepan, whisk together the sugar, vinegar, oil, and black pepper. Bring to a boil until the sugar is dissolved, about 5 minutes. Remove from heat and cool for about 1 hour.

Pour the cooled vinaigrette over the vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.