Jean's Colorful Corn Salad

This recipe is from Taste of Home 2012

This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing southwestern flavor that brings people back for seconds.

16-18 servings

Ingredients

1 package 10 oz frozen corn, thawed 1 cup diced green pepper
1 cup diced sweet red pepper
1 can blackeye peas
1 can black beans
1 cup diced celery
1/2 cup minced fresh parsley
1/2 cup chopped red onions
1/4 cup shredded parmesan cheese
1 tsp cumin
3/4 tsp salt

1/2 tsp pepper
1/4 tsp hot pepper sauce
1 1/2 tablsp olive
1 clove minced garlic
3 tblsp lime juice
1tbsp apple cider vinegar
1 tbsp sugar

In a large bowl combine the first list of ingredients.
In a microwave-safe dish, combine oil and garlic. Microwave, uncovered for 30 seconds. Cool. Whisk in the rest of the ingredients. Pour over corn mixture an toss to coat. Cover and refrigerate.

Joyce's Texas Caviar

3/4 c oil
3/4 c cider vinegar
1/2 cup sugar

Bring to a boil, stir to dissolve sugar.  Then remove from heat and stir in:

1 can yellow corn, drained
1 can white corn, drained
1 can black eyed peas, drained and rinsed
1 can black beans, drained and rinsed

Chill for several hours in refrigerator.  Drain liquid.  If desired, add

chopped tomatoes
chopped peppers

Serve with chips and/or crackers.  Refrigerate leftovers.