Contributor: Catherine Fischer
Need a refreshing summer side for your next book club? Or a quick make-ahead lunch for this week?
1/4 cup Granulated Sugar
1/4 cup Apple cider vinegar
1 1/4 cups Buttered corn
1/2 cup Vegetable Oil
1 Red sweet pepper, 1/4-inch dice
1 cup diced (1/4-inch) Celery
1 cup diced (1/4-inch) Sweet onion
2 Jalapeno peppers, seeded, minced
1 can (15.5 oz) Black beans
1 can (15.5 oz) Black eyed peas
Salt to taste
1. Combine sugar and vinegar in large microwave-safe bowl. Heat in microwave about 1 min, until sugar is dissolved; stir.
2. Add corn and oil; stir to combine. Add peppers, celery, onion, jalapenos, black beans, and black-eyed peas; toss to combine. Season with salt. The end!
Tastes even better the next day after it sits!
Makes 7 cups. Total time: 25 minutes-ish.
This recipe was originally published here.