Boil the oil, vinegar and sugar, and let it cool.
Slice and dice the celery, onion and the peppers.
Drain and rinse the corn, pinto beans and the peas.
Mix all together. Store in the refrigerator for up to 2 weeks.
This gets better by the day...if you can keep it that long.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (158g)|
|Recipe Makes: 15|
|Calories from Fat: 72 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 133.3mg||5 %|
|Potassium 324.8mg||9 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 32.5g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 226
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