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Cowboy Bean Salsa

4.8
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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
145 min
SERVINGS
10 servings
Dinner U.S.
Cowboy Bean Salsa
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
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 cup chopped green onion
  • 1 (2 ounce) jar chopped pimento peppers
  • 2 tablespoons minced jalapeno pepper
  • 1 tablespoon minced garlic
  • 1/2 cup rice vinegar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
1
Combine all the ingredients, including 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 it aside for now.
2
Next, prepare the dressing by heating rice vinegar, olive oil, sugar, salt, and black pepper in a saucepan over medium-high heat until the sugar has fully incorporated into the mixture, taking about 5 minutes. Allow it to cool down completely before pouring it over the bean mixture.
3
Once cooled, cover the bowl with a lid and refrigerate for 2 hours or even longer if you prefer. This will allow the flavors to meld together.
4
Finally, before serving, give it a good drain to remove any excess liquid.