INGREDIENTS
1 (8.75 oz.) can corn
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can pinto beans
1 (15 oz.) can cannellini beans
1 (15 oz.) can black eyed peas
3/4 cup extra-virgin olive oil
1/2 cup red onion, finely chopped
1/2 cup champagne vinegar
1/3 cup sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/4-1/3 cup fresh cilantro, chopped
PREPARATION
Rinse and drain each can of beans and corn.
Toss the beans, corn and diced onion together with the olive oil in a large bowl.
Add salt and pepper, and mix well.
In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans.
Toss well with cilantro then refrigerate at least 30 minutes, or until chilled. Serve and enjoy!
Recipe adapted from Epicurious