Ingredients
- 1 can (11 oz) white shoepeg corn, drained
- 1 can (15 oz) pinto beans or cannellini beans, drained and rinsed
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 jar (4 oz) diced pimentos
- 2 celery stalks, finely chopped
- 1 green bell pepper, diced
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 jalapeño pepper, diced
- 1/2 cup balsamic vinegar
- 1/2 cup canola oil
- 1/2 cup sugar or sugar substitute
- Lime tortilla chips (for serving)
Instructions
- Rinse and drain corn, black beans, black-eyed peas, pinto beans, and pimentos thoroughly.
- Finely chop celery, bell pepper, red onion, garlic, and jalapeño pepper.
- In a small saucepan, combine balsamic vinegar, canola oil, and sugar.
- Heat over medium heat, bringing to a gentle boil for about 1 minute while stirring until sugar dissolves.
- Remove dressing from heat and allow it to cool completely.
- In a large bowl, combine drained beans, corn, and chopped vegetables.
- Pour cooled dressing over the mixture and stir until evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
- Serve chilled with lime tortilla chips.
Notes
- Best flavor develops after several hours of chilling.
- For a creamier version, add diced avocado just before serving.
- Adjust jalapeño amount for desired spice level.
- Fresh tomatoes can be added right before serving for extra freshness.
- Can substitute Italian dressing for a quicker version.
- Store in the refrigerator for up to 4 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing / Refrigerator Chilling
- Cuisine: American (Southern / Tex-Mex)
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
