Ingredients
- 2 & 1/4 cups water
- 1/2 cup distilled white vinegar
- 1/4 cup sugar
- 1/2 cup dehydrated corn kernels
- 1/4 cup dehydrated chopped celery
- 1/4 cup dehydrated sliced onions
- 1/4 cup dehydrated mixed chopped green and red bell peppers
- Pinch of crumbled dehydrated red chile pepper
- 1/4 cup cooked black-eyed peas
- 1/4 cup cooked black beans
- 1/4 cup olive oil
Ingredients
macros
Instructions
- In a small saucepan, bring the water, vinegar, and sugar to a rolling boil, stirring until the sugar is dissolved.
- Place all the dehydrated ingredients in a sterilized 1-quart canning jar with a lid. Pour in the boiling vinegar mixture until the jar is three quarters of the way full. Put on the lid, let cool to room temperature, then refrigerate overnight.
- Drain off the water, add the peas, beans, and oil, toss to combine, and serve. This salad will keep, tightly covered, in the refrigerator for up to 3 months.
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