Ingredients
- ¼ cup olive oil
- ¼ cup white vinegar
- 1/4 cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can black beans, drained & rinsed
- 1 can cannellini beans, drained & rinsed
- 1 can black eyed peas, drained & rinsed
- 1 can red beans, drained & rinsed
- 1 can pinto beans, drained & rinsed
- 1 can sweet corn, drained
- 1 bell pepper, chopped
- 1 jalapeño pepper, diced small
- ½ medium red onion, chopped
- 2 tablespoons chopped fresh parsley
- Tortilla chips for serving
Instructions
First, make the dressing.
Combine the oil, vinegar, sugar, salt, and pepper in a medium saucepan on the stove.
Bring the mixture to a boil, then reduce to a simmer.
Stir until the sugar has dissolved completely, then remove from heat and cool to room temperature.
In a large mixing bowl, combine the remaining ingredients.
Pour the cooled dressing over the bean mixture and toss to coat.
Cover and refrigerate until ready to serve.
Serve with tortilla chips.
Notes
Notes:
There are lots of ways to customize this dish! Use any combination of beans you like. You could also add or sub in kidney beans, great northern beans, butter beans, navy beans, chickpeas, or even Lima beans.
Substitute canned diced pimentos for the jalapeños if preferred.
Hominy or white corn can be used in place of sweet yellow canned corn.
Want to add some color and texture to the mix? Add diced tomatoes, canned sliced black olives, diced avocado, or any combination of the three.
Substitute chopped cilantro for the parsley or add it in for a blast of southwest-style flavor.
If you don’t want to make your own dressing, or want a lower sugar or more savory option, you can use a bottle of Italian dressing instead.
- Prep Time: 20 minutes
- Additional Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 335
- Sugar: 15
- Sodium: 530
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 10
- Protein: 14
- Cholesterol: 0