Contributed By: gelibeli8Vegetarian Times
1/4 cup Rice vinegar
1/4 cup Vegetable oil
1 tbs Sugar
2 cloves Garlic, minced (2 tsp)
1/2 tsp Dried oregano
1/2 tsp Dried basil
1 15-oz Can pinto beans or black eyed peas, rinsed and drained
1 1/2 cups Fresh corn kernels
1 Red, yellow, or orange bell pepper, finely chopped (1 cup)
1/2 Small red onion, finely chopped (1/2 cup)
1 2-oz Can diced green chiles with liquid
1/4 cup Chopped cilantro
1. Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.
2. Stir in black and pinto beans, corn, bell pepper, onion, chiles, and cilantro. Season with salt and pepper. Refrigerate 1 hour before serving.
Commented by: padrikk
This is delicious and looks so inviting with the bright colors of the peppers, corn, and cilantro. We served it as a dip with corn chips yet it would make a great side dish or eat as a salad.
Total Preparation Time: Less than 15 minutes Ingredients: Bean & Legume Actual Cooking Time: No Cooking Required Number of Servings: 4 Special Features: Vegetarian Meal Type: Entree Appetizers Snack