- 3 (11 ounce) cans white shoepeg corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 red onion, diced
- 2 tablespoons vegetable oil
- 1/2 cup granular sweetener (such as Equal®)
- 1/2 cup apple cider vinegar
- 2 cups water
- Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
- Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.
06/19/2019
recipepes.com
tangy cowboy caviar, recipe
PT15M
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5
455 calories
Scrambled Eggs in a Mug
