CategorySalad, Southern, Under 1 Hour

Yields24 Servings

2 cans Blackeyed Peas, drained

2 cans Pinto Beans, drained

2 cans Black Beans, drained

2 cans Shoepeg White Corn, drained

2 cans Rotel Diced Tomatoes with Green Chilies, drained

1 jar Pimiento Pepper, drained and diced

1 medium Red Onion, finely chopped

1 medium Jalapeno Pepper, finely chopped (seeds and ribs removed)

½ medium Green Bell Pepper, finely chopped

1 cup Celery, finely chopped

1 tbsp Sugar

1 tsp Fine Sea Salt

1 tbsp Water

⅓ cup VSOP Jalapeno Aged White Balsamic Vinegar

⅓ cup VSOP Honey Vinegar

½ cup VSOP Milanese Gremolata Extra Virgin Olive Oil, or persian lime evoo

½ tsp Fresh Cracked Black Pepper, to taste

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Cumin

1 tsp Dried Italian Parsley Flakes

1 tsp Chili Powder, (optional) if you want it extra hot, or use smoked paprika

Open and drain all of the canned items and add to a very large bowl

Finely chop the red onion, jalapeno pepper, green bell pepper and celery. Add to the beans in the large bowl.

In a small bowl, dissolve the sugar and salt with the water and vinegars.

Slowly add the EVOO and whisk to combine. Add in all of the seasonings and whisk again till completely mixed. Pour the dressing over the vegetable mixture. Toss to combine and refrigerate overnight. Enjoy!

Ingredients