"This is one of my favorite spring/summer salad recipes." - Deneen Segars Kinney, Winder

Ingredients

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

DIRECTIONS:

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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