An old favorite is transformed into a zesty new salad with lime juice, soy sauce, and Parmesan cheese. With your preferred greens and fresh vegetables, it is best served on warm sandwich bread.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 10 |
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (11 ounce) can yellow shoepeg corn, drained
- 1 cup diced celery
- 1 small bunch cilantro leaves, chopped
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ½ cup chopped green onion
- 1 (2 ounce) jar chopped pimento peppers
- 2 tablespoons minced jalapeno pepper
- 1 tablespoon minced garlic
- ½ cup rice vinegar
- ½ cup extra virgin olive oil
- ⅓ cup white sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeño pepper, and garlic in a large bowl. Set aside.
- Bring rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. Allow to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
Reviews
This recipe came together so quickly and is delicious! I can imagine so many variations, but the base recipe turned out so well. Can’t wait to take it to the Christmas Eve potluck later today!
So, so Good! We like it with corn chips OR as a side dish. It’s great on salads, too. Looks festive…like confetti. Tastes refreshing, and I think we’ll have no qualms about serving it up regardless of season or event.
YUMMMMMMMM!
Awesome!!
Really yummy. A family favorite. I serve it with two kinds of chips- hint of lime and whole grain scoops.
Family and friends love this! I have made this recipe as written and have also adjusted to my personal taste (added a chopped cucumber and leave out the pimentos)
Amazing recipe! I didn’t have any rice vinegar and used apple cider vinegar instead. I also added shredded carrots … the cider vinegar and carrots added a lovely profile. Next day the flavors REALLY do pop
2nd time I have made it. I was buying Costco’s but tried this recipe and it is so much better, less expensive, and lasts longer. I serve it over broiled salmon and sautéed spinach. Tonight it’s over pan seared scallops and arugula. Love this stuff and so does my husband!
I used leftovers as chili later. Everyone loved both
I make this often and love it! I omit the pimento and sugar and add chopped black olives, diced cucumber, and swap seasoned salt for the salt.
I love this stuff. I have made it three times since I saw it. No changes.
I didn’t have pimentos but added zucchini. Also added a bit of cumin. Delicious! I will add avocado, too. Thank you!
I liked this very much. I did make some changes. I added about one half cup of cucumber. I cut back on oil to about two tablespoons and cut back on sugar to about one tablespoon. I added half teaspoon garlic powder, one and one half teaspoons ground cumin, about a teaspoon of oregano (crushed)and about one eighth teaspoon cayenne.
I used seasoned rice vinegar with added herbs and we did NOT like it. I’m not sure if it was the seasoned vinegar or just the rice vinegar. I will use a different dressing. EDIT: Yeah, it was the rice vinegar! This is an excellent recipe and very adaptable. I like adding halved cherry tomatoes. You can also use bottled Italian dressing.
Followed the recipe almost completely. I didn’t have any celery or pimento peppers on hand. Used pickled jalapeños instead and used 1/4 cup of apple cider vinegar with 1/4 cup of seasoned rice vinegar to intensify flavour of dressing. Refrigerated overnight as well. Yummy delicious!!! Will definitely make again.
Love this salsa! You can use beans of your choice. One of my favorites is Organic Great Value Tri-Bean Blend, a blend of kidney, pinto and black beans. If you do not jalapeño peppers you can add 1 teaspoon of red pepper flakes. Gigi
I used garbanzo beans instead of white beans and used lime juice for the dressing. We love the flavor.
Delicious!!! I made it for my running club picnic and they ate it up!!
Made it as written with the exception of adding one can of black beans….because I love them. Thank you!
I have used this recipe for years now. It’s a crowd pleasure for sure and during the summer months it’s a staple in our fridge for a great healthy and light snack. (I eat it with a spoon!) I used to follow the recipe to a T but over time I’ve made some modifications. I omit the pimentos as I don’t use them for any other recipe so it’s not something I keep on hand. I also omit the jalapeños as my kids aren’t big on spicy foods. The recipe only calls for 1/2 of the peppers but I dice up the whole thing. Why not. And it makes a better bean to pepper ratio for my taste. I also choose to use an orange pepper instead of yellow only for color. It’s sweet like the yellow so it doesn’t change the flavor just more color variety. (Corn is yellow) I also cut the sugar back a tad to 1/4 cup. I don’t notice much difference in sweetness and I have a little less guilt adding it to all the healthy goodness. And last but not least I use regular vinegar instead of rice vinegar. Not only do I always have it on hand, I prefer the taste of the regular. Whether you make some small changes like I did or stick to the original it’s a tasty treat!
We really enjoyed this recipe. Good and healthy for snacks. I didn’t have any green onions, so I used a small red one instead, diced. Next time I’ll add more jalapeños for more zip. Another batch is in the near future.