Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
Servings:
10
Ingredients
Directions
Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, bell peppers, green onion, pimentos, jalapeño, and garlic in a large bowl. Set aside.
Bring rice wine vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar dissolved, about 5 minutes. Cool to room temperature, then pour over bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
Nutrition Facts (per serving)
| 266 | Calories |
| 12g | Fat |
| 33g | Carbs |
| 7g | Protein |
