Veggies for Dinner

  • Yield: 6-8 cups
  • Prep: 15 mins
  • Cook: 0 mins


1can black beans
1can pinto beans
1can black eyed peas
1can green chilis small can
1can chopped black olives small can
1can whole small kernal corn
3tablespoons green olives with pimiento sliced
3fluid ounces balsamic vinegar
3fluid ounces olive oil
2tablespoons Italian herbs
1teaspoon seasoning salt
2pieces jalapenos optional
3tablespoons parsley or cilantro
2small tomatoes
1/2small onion, red or white


Using a large colander and a large glass bowl.  Drain and rinse beans.  Drain corn and olives.  Toss all ingredients together with green chilis, green and black olives, vinegar, oil, Italian herbs, chopped parsley or cilantro, seasoning salt, and salt and pepper to adjust seasoning.

 Add seeded and chopped jalapenos, if desired.   Refrigerate for at least one day stirring every several hours.  I use whatever beans I have on hand.  This keeps for several days.  

I like to add a few ripe tomatoes and 1/2 sliced onion a few hours before serving that gives it a fresh look.