Appetizers / Soups / Salads

black bean and corn salad/dip takes 15 minutes to prepare.

black bean and corn salad/dip takes 5 minutes to cook.

black bean and corn salad/dip makes 24 servings.

The ingredients for black bean and corn salad/dip are:

1 can black beans
1 can shoepeg corn
1 can blackeyed peas
1/2 cup chopped celery
1 small red onion, chopped
1 small can diced jalepenos

1 cup olive oil
1 cup granulated sugar
1/2 cup apple cider vinegar

Here is how you make black bean and corn salad/dip:

Place olive oil, sugar, and vinegar in small saucepan and heat to boiling. Boil over medium heat until sugars are dissolved. Set aside to cool.Drain and rinse canned beans, corn, and peas. Place in large bowl. Drain jalepenos and add to bowl. Add celery and onion. Stir. When dressing is cooled, stir in with veggie mixture in large bowl. Cover and refridgerate overnight. In the morning or before serving drain off dressing mixture.**Do Not Rinse** Ready to serve. I usually serve this with tortilla chips, but can be eaten as a salad. I am sure the Nutritional Index may be off due to draining off olive oil mixture. I would say a good serving size is 1/4 cup but not very certain. Good Eating!Number of Servings: 24Recipe submitted by SparkPeople user DAWNGMARIE.

The nutritional information for black bean and corn salad/dip is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 159.1

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 108.3 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 1.9 g
• Protein: 2.3 g