You are here: Home » Recipes » Veggies for Dinner Veggies for Dinner Recipe by janicedallas Yield 6-8 cups Prep 15 mins Cook 0 mins PrintEmail Ingredients 1 can black beans1 can pinto beans1 can black eyed peas1 can green chilis small can1 can chopped black olives small can1 can whole small kernal corn3 tablespoons green olives with pimiento sliced3 fluid ounces balsamic vinegar3 fluid ounces olive oil2 tablespoons Italian herbs1 teaspoon seasoning salt2 pieces jalapenos optional3 tablespoons parsley or cilantro2 small tomatoes1/2 small onion, red or white Instructions 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.