Wednesday, December 29, 2021

Chunky corn salsa recipe

This super easy, super quick recipe is packed full of flavor and texture. It gets bonus points for its versatility. Out of black beans? Use navy beans. Want a little heat? Chop up a jalapeno. Don't like celery? Leave it out. The possibilities are limitless.



  • 1-15 ounce can black beans, drained and rinsed
  • 1-15 ounce can shoe-peg corn, drained
  • 1 (15 ounce) can black-eyed peas, drained
  • 1/2 cup chopped celery
  • 1 red bell pepper, chopped
  • 1/2 cup sliced green onion
  • 1/2 cup white sugar, or more to taste
  • 3/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 teaspoon ground black pepper


Combine the first six ingredients together in a large bowl and set aside. In a saucepan, whisk together remaining ingredients and bring to a boil. Once the sugar has completely dissolved, remove from heat and allow to cool. Pour the cooled dressing over top of the veggie mix and toss to coat. Cover and refrigerate overnight. Before serving, drain away excess liquid. 

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