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Prep: 20 minutes • Serves: 16
1can (15 ounces) PICS black beans, rinsed and drained
1can (11 ounces) white shoepeg corn, rinsed and drained or 1 ear fresh corn, kernels cut from cob (about 1 cup)
4garlic cloves, minced (4 teaspoons)
2red and/or yellow bell peppers, finely chopped (about 2 cups)
1small jalapeño chile pepper, seeded if desired, and finely chopped (about 3 tablespoons)
1/2large red onion, chopped (about 1/2 cup)
1/4cup coarsely chopped fresh cilantro leaves
3/4cup Full Circle apple cider vinegar
1/2cup PICS olive oil
3/4teaspoon PICS salt
1/4teaspoon PICS ground black pepper
1. In large bowl, toss black-eyed peas, black beans, corn, garlic, bell peppers, jalapeño, onion and cilantro until well combined.
2.In medium bowl, whisk together vinegar, oil, salt and black pepper.
3.Pour vinegar mixture over black-eyed pea mixture and toss to combine. Cover and refrigerate at least 6 hours or up to 1 day. Toss just before serving. Serve with scoop-style tortilla chips or as a side dish. Makes about 8 cups.
Approximate nutritional values per serving:
145 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
411mg Sodium, 17g Carbohydrates, 4g Fiber, 5g Protein
Include the seeds and veins of the jalapeño chile pepper to add more heat to the mix.