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Corn Salsa
Total Time
8
hours
hrs
Course:
Appetizers
Cuisine:
Gluten-Free, Kid-Friendly, Vegetarian
Servings:
18
people
Ingredients
1
bag
corn
frozen
2
cans
shoepeg corn
drained & rinsed
2
cans
beans
drained & rinsed
1
red bell pepper
diced
1
yellow bell pepper
diced
1
green bell pepper
diced
1
large
onion
diced
4
stalks
celery
diced (optional)
1
cup
olive oil
1
cup
apple cider vinegar
3/4
cup
sugar
Instructions
In a large bowl, toss together all the vegetables & beans.
In a saucepan, mix together the oil, vinegar & sugar. Stirring constantly over medium high heat, bring liquid to a boil.
Pour hot liquid over corn salsa.
Cover & refrigerate for 8-14 hours. Drain & serve.
Notes
*Black beans, pinto beans, black-eyed peas, red beans, garbanzo beans all work great in this recipe!