"This is one of my favorite spring/summer salad recipes." - Deneen Segars Kinney, Winder
½ cup olive oil
¼ cup sugar
¼ cup white wine vinegar
1 tsp. chili powder
1 tsp. salt
1 lb. Roma tomatoes, seeded and diced
1 15 oz. can black-eyed peas, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 11 oz. can super sweet corn, drained
1 red onion, diced
½ cup green bell pepper, diced
½ cup red bell pepper, diced
1 cup fresh cilantro, chopped
In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder and salt. Add tomatoes, black-eyed peas, beans, corn, red onion and bell peppers. Stir to combine. Stir in cilantro.
Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.
This is one of my favorite spring/summer salad recipes.
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