Corn Salsa
  • CourseAppetizers
  • CuisineGluten-Free, Kid-Friendly, Vegetarian
Servings
18people
Passive Time
8-14hours
Servings
18people
Passive Time
8-14hours
Ingredients
  • 1bag cornfrozen
  • 2cans shoepeg corndrained & rinsed
  • 2cans beansdrained & rinsed
  • 1 red bell pepperdiced
  • 1 yellow bell pepperdiced
  • 1 green bell pepperdiced
  • 1large oniondiced
  • 4stalks celerydiced (optional)
  • 1cup olive oil
  • 1cup apple cider vinegar
  • 3/4cup sugar
Instructions
  1. In a large bowl, toss together all the vegetables & beans.
  2. In a saucepan, mix together the oil, vinegar & sugar. Stirring constantly over medium high heat, bring liquid to a boil.
  3. Pour hot liquid over corn salsa.
  4. Cover & refrigerate for 8-14 hours. Drain & serve.
Recipe Notes

*Black beans, pinto beans, black-eyed peas, red beans, garbanzo beans all work great in this recipe!