Ingredients
For the Salad
- 11 oz can white shoepeg corn
- 15 oz can pinto beans or cannellini beans
- 15 oz can black-eyed peas
- 15 oz can black beans
- 4 oz jar diced pimentos chopped smaller if needed
- 2 stalks celery finely chopped
- 1 green bell pepper diced
- 1 red onion diced
- 4 cloves garlic minced
- 1 jalapeño pepper diced
For the Dressing
- 1/2 cup balsamic vinegar
- 1/2 cup canola oil
- 1/2 cup sugar or Splenda substitute
For Serving
Method
- Add the shoe peg corn, pinto beans, black-eyed peas, black beans and pimentos to a colander or strainer. Rinse thoroughly and let drain well.
- Finely chop the celery, green bell pepper, red onion, garlic, and jalapeño.
- In a small saucepan, combine the balsamic vinegar, canola oil, and sugar. Bring the mixture to a boil for 1 minute, stirring until the sugar dissolves. Remove from heat and let cool completely.
- In a large mixing bowl, combine the drained beans and vegetables. Pour the cooled dressing over the top and mix well.
- Refrigerate for at least 1 hour before serving so the flavors can blend together. Serve cold with lime tortilla chips.