Ingredients
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1 (15.5 oz) can black-eye beans, drained and rinsed
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1 (15.5 oz) can black beans, drained and rinsed
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2 cups frozen (thawed) or fresh corn kernels
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2 small green and/or red bell peppers, seeded and finely chopped
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1/2 small red onion, finely chopped
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1 - 2 jalapenos, seeded and very thinly chopped
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1/2 cup red wine vinegar
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1/2 cup olive oil
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2 tbsp sugar
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1 medium clove garlic, finely chopped
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1/4 cup finely chopped fresh cilantro
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1 (9 oz) pkg Nature's Promise® Organic Yellow Corn Tortilla Chips (optional)
Steps
1
In a large heatproof bowl, combine the black-eyed peas, black beans, corn, bell peppers, red onion, and jalapeño. Set aside.
2
In a small saucepan, combine the vinegar, oil, sugar, and garlic. Heat on medium, until sugar dissolves, stirring occasionally. Cool slightly.
3
Pour warm dressing over bean mixture. Stir to combine, then stir in the cilantro. Season with salt and pepper to taste. Cover and refrigerate at least 4 hours or up to 1 day. Serve as a side dish or with the tortilla chips for scooping.
