An easy and inexpensive dish that’s tasty, healthy, and can usually be made from things in the pantry. It holds up well for days in the refrigerator – improving with age.
Optional fresh or frozen if available:sliced jalapeño pepperchopped red pepperchopped onionchopped or shredded carrotshalved cherry tomatoesgrilled vegetables add smokey flavorfresh cilantroFor making a pantry dish: Use slices of pickled jalapeños from that jar in the back of the fridge that you bought to dress up the Super-Bowl nachos and haven’t used since. Splash in a little of the pickling juice for extra flavor.
Put vinegar and honey into a microwave-safe bowl. Heat and stir until honey dissolves. Set aside. Drain and rinse cans of corn, black beans, black-eyed peas in a colander. Transfer corn, bean, pea mixture to a large bowl. Stir in vinegar dressing. If not adding fresh vegetables stir in olive oil and salt. Otherwise mix in any chopped vegetables, adding cilantro last.A word about jalapeños: Treatment can make this dish as spicy or cool as you'd like. Hottest: Slice whole jalepeño with seeds, add vinegar before heating. This introduces serious heat into the dressing. Slice second fresh jalepeño and add with fresh veggies. Moderate: Core, seed, then slice whole jalapeño without seeds, add to vinegar before heating. This introduces some heat into the dressing. Slice second cored and seeded fresh jalapeño and add with fresh veggies.Mild: Core, slice and chop finely one fresh jalapeño and add with fresh veggies.Mildest: Omit the jalapeno.