Fiesta Salad

corn salsa with chips

Makes 8 servings

Serving Size: 1/2 cup


  • 1 (15-ounce) can black-eyed peas or black beans, drained and rinsed
  • 1 (15-ounce) can yellow corn, drained and rinsed
  • 1/2 cup chopped green or red bell pepper
  • 1/2 to 1 cup chopped onion
  • 1/4 cup vegetable or olive oil
  • 1/2 cup sugar
  • 1/4 cup vinegar (white, cider, or balsamic)


  1. Mix beans, corn, bell pepper, and onion in a bowl.
  2. In a separate bowl, combine oil, sugar, and vinegar. Stir well.
  3. Pour marinade over vegetables and mix well.
  4. Chill 4-8 hours in refrigerator before serving.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)