| • ¼ cup olive oil |
| • 2 Tbs sugar, or to taste |
| • 2 Tbs apple cider vinegar |
| • 1 tsp chili powder |
| • 1 tsp salt |
| • 1 pound Roma tomatoes, seeded and diced |
| • 1 15-ounce can black-eyed peas, drained and rinsed |
| • 1 15-ounce can black beans, drained and rinsed |
| • 1 11-ounce can super sweet corn, drained |
| • 1 red onion, diced |
| • ½ cup diced green bell pepper |
| • ½ cup diced red bell pepper |
| • 1 cup chopped fresh parsley or cilantro |
| 1: In a large bowl, whisk the oil, sugar, vinegar, chili powder and salt. | |
| 2: Add tomatoes, peas, beans, corn, onion, and peppers. Stir to combine. | |
| 3: Stir in parsley/cilantro. Cover and chill until serving time. |
Original recipe (adapted from Culinary Hill) had twice as much oil, vinegar, and sugar (at least).