Active Time: 20 minutes
Total Time: 20 minutes plus chilling
2 cans (15 ounces each) Schnucks black-eyed peas, drained and rinsed
1 can (15 ounces) Schnucks black beans, drained and rinsed
1 can (11 ounces) white shoepeg corn, drained and rinsed, or 1 ear fresh corn, kernels cut from cob (about 1 cup)
4 garlic cloves, minced (about 4 teaspoons)
2 red and/or yellow bell peppers, chopped (about 2 cups)
1 small jalapeño chile pepper, seeded if desired, and minced (about 3 tablespoons)
1/2 large red onion, chopped (about 3/4 cup)
1/4 cup coarsely chopped fresh cilantro leaves
3/4 cup Schnucks apple cider vinegar
1/2 cup Schnucks olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1. In large bowl, toss black-eyed peas, black beans, corn, garlic, bell peppers, jalapeño, onion and cilantro until well combined.
2. In medium bowl, with whisk, blend vinegar, oil, salt and black pepper.
3. Pour vinegar mixture over black-eyed pea mixture and toss to combine. Cover and refrigerate at least 6 hours or up to overnight, stirring occasionally. Toss just before serving. Serve with scoop-style tortilla chips or as a side dish. Makes about 8 cups.
Each 1/2 cup: about 145 calories, 7 g total fat (1 g saturated), 0 mg cholesterol, 411 mg sodium, 17 g carbohydrate, 4 g fiber, 2 g sugars, 5 g protein
Include the seeds and veins of the jalapeño chile pepper to add more heat to the mix.