Black-Eyed Peas Black Bean Salsa |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I got this recipe at a party. It's a recipe that has been passed a ton so I am not really sure of it's orgin. It's really good, really sweet and really easy. Ingredients:
1 cup olive oil |
1 cup granulated sugar |
1/2 cup cider vinegar |
1 (14 ounce) can black-eyed peas, drained |
1 (6 ounce) can white shoepeg corn, drained |
1 (14 ounce) can black beans, drained |
1 (4 ounce) jar pimientos, drained |
1 (14 ounce) can canned jalapeno slices, drained & chopped |
1 cup celery, choppped |
1 small red onion, chopped |
Directions:
1. Combine olive oil, granulated sugar and cider vinegar in a small saucepan. Simmer until all sugar is dissolved.
2. In a large bowl, combine the remaining ingredients.
3. Pour liquid mixture over bean mixture.
4. Refrigerate for 24 hours.
5. Drain before serving. (I use a spoon with holes and scoop out).
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