This is my friend Juli's recipe. She makes this a lot and it brings it to many places- it is always a hit. It is very nice looking with all the different colors. It is very fresh, delicious and oh so good for you! We love having this in our fridge for a great snack or to use on top of chicken tacos. -Kristin
1 can white peg corn, drained
1 large can black olives, sliced
1 can black beans, drained and rinsed
2 celery stalks, diced
orange or yellow pepper, diced
small purple onion or scallions, diced
8-10 Roma tomatoes, diced
fresh cilantro, diced (as much as you like, I love the stuff, but not everyone does)
salt and pepper to taste
2 cloves garlic, minced
juice of one lemon (or more if needed)
Mix all ingredients and let sit in fridge for 24 hours. Drain extra liquid and serve with tortilla chips.
1 can white peg corn, drained
1 large can black olives, sliced
1 can black beans, drained and rinsed
2 celery stalks, diced
orange or yellow pepper, diced
small purple onion or scallions, diced
8-10 Roma tomatoes, diced
fresh cilantro, diced (as much as you like, I love the stuff, but not everyone does)
salt and pepper to taste
2 cloves garlic, minced
juice of one lemon (or more if needed)
Mix all ingredients and let sit in fridge for 24 hours. Drain extra liquid and serve with tortilla chips.
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