Time 40m Yield 8 Number Of Ingredients 10 Steps:
Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.
Time 1h15m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing. Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.
Time 20m Yield 5 cups. Number Of Ingredients 10 Steps:
In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.
Number Of Ingredients 6 Steps:
Mix Mexicorn, Rotel, cheese, onion, mayonnaise, and sour cream together and enjoy!
Time 20m Yield 8 cups, 16 serving(s) Number Of Ingredients 11 Steps:
In small saucepan, combine oil, sugar and vinegar. Heat and boil 1 minute and then cool completely. In large bowl, combine beans, peas, corn, peppers and onions. Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat. Cover and marinate overnight. Drain for 2-3 hours before serving.
Time 15m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Add all ingredients together in a bowl. Serve with tortilla chips. NOTE: Even better the day after.
Time P1DT15m Yield 8 Number Of Ingredients 11 Steps:
Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature. Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.
Time 2h15m Yield 8 cups Number Of Ingredients 15 Steps:
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine. Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving. To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
