Recipe of Cold Blue Coffee Ipoh

Cold Corn Salsa

I brew on the counter exclusively for simplicity, but if you know you won't be home in 12 hours, but you will.

Recipe Summary Cold Corn Salsa

Delicious with or without tortilla chips!

Ingredients | Cold Blue Coffee Ipoh

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can white corn, drained

1 (15 ounce) can black-eyed peas, drained

1 cup chopped celery

1 red bell pepper, chopped

½ cup sliced green onion

1 cup white sugar

¾ cup apple cider vinegar

½ cup vegetable oil

1 teaspoon ground black pepper

Directions

Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.

Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.

Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.

Info | Cold Blue Coffee Ipoh

prep: 20 mins cook: 5 mins additional: 9 hrs total: 9 hrs 25 mins Servings: 8 Yield: 8 servings

TAG : Cold Corn Salsa

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Corn Salsa Recipes,

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