My beautiful friend, Cheryl, brought this incredibly addictive salad slash dip to our party the other night. She carried it in a BIG ol'bowl. I thought she might have gone overboard and made too much. It turned out, she knew exactly how much to make. We couldn't get enough of this tangy sweet collage of goodness. We walked past it dipping our chips all night long. And when it was time to eat our grilled fajitas, we went back to the bowl to make it a condiment. I was lucky there was just enough leftover that I could photograph it in good light the next day.
HERE'S ALL IT TAKES
- 1 (14 oz.) can sweet corn with liquid
- 1 (14 oz.) can black beans, drained and rinsed
- 1 (14 oz.) can black eyed peas, drained and rinsed
- 1 small jar diced pimentos with liquid
- 2 bell peppers, red, green, yellow or mix, cored, seeded, medium diced
- 1 small onion, finely diced
- 1 cup celery, finely diced (optional)
- 2 jalapeno peppers, seeded, finely diced
Mix all the vegetables in a large bowl.
- 3/4 cup apple cider vinegar
- 1/2 cup canola oil
- 3/4 cup sugar
- 1 tablespoon water
- 1 teaspoon salt
- 1/2 teaspoon pepper
In small saucepan over medium heat, bring remaining ingredients to a boil. Pour dressing over vegetables and toss to coat evenly. Marinade in the fridge 4 hours or overnight.
Serve with tortilla chips as a dip. Most scrumptious as a condiment with fajitas or as a side salad
Makes 10 cups.
I’m wondering if I could simply can this into a relish. It’s worth trying, just so I could have it on hand anytime in smaller serving portions.
Jill this is just beautiful!!
Thank you, Amanda, you’re always so good to let me know what you think. Let me know when you make this, I want to know what you think of it.
Hi, thank you for your great post. I really appreciate the efforts you have put in your blog .It is interesting and helpful. Good luck with it!!!
Hi – I printed this recipe out just in time to host an impromptu family reunion Friday night – 20 adults and 9 children under the age of 8! What fun and what a great recipe for a crowd.
I didn’t have time to chill it quite 4 hours and ended up with a lot of liquid – almost soupy. Still yummy and I served it as a salad and just used a slotted spoon but was curious if that’s how it’s supposed to be? Thanks!
Gee Wendy,
I’ve had Cheryl’s Fiesta Salad a few times now and it’s never been soupy. It does have the zesty dressing in the bottom of the bowl, but that’s about it. Maybe the liquid in the veggie cans was too much. I’ve noticed my canned vegetables have had more liquid in them lately than I can for.
Thanks so much Jill. Totally possible that I measured something wrong, too! I’ll just have to make it again soon to check…
I made this last week during our snow storm in the south as a burger side dish, and it was perfect! I loved the sweet flavor added to the chunky texture of all the veggies. I used tortilla chips to scoop it up. I loved the sweet/salty/crunchy mixture. I also used purple onion instead of yellow- I love onions. Incredibly addicting. I can see this being a hit at a pot luck church picnic as well as a summer party. It makes a huge amount. Thanks for sharing another fanatastic recipe.