Cowboy Salsa

Photo by Christin L.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can Kidney Beans

  • 1

    can Black Beans

  • 1

    can Mexicorn

  • 2

    cans Black-Eye Peas

  • 1

    can White Corn

  • 1/4 - 1/2

    red onion, chopped

  • 1

    jalapeno chopped (seeds removed)

  • 1

    red, 1 orange, 1 green pepper, chopped

  • Fresh Chilantro, diced

  • Bring the following to a boil, then let cool:

  • 1/2

    c. Canola Oil

  • 1/4

    c. Cider Vinegar

  • 1

    Tbsp Minced Garlic

  • 1/4

    c. Rice Vinegar

  • 1/2

    c. Sugar (or Splenda)

  • Salt & Pepper to taste.

Directions

Drain and rinse all beans and corn, and let sit in a colander. When dressing is cool, transfer beans and corn to large bowl, add peppers, onion and cilantro. Pour dressing over all and mix well. Chill and serve with Scoops.

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