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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A friend brought this on New Years Eve. She served it with tortilla chips, but i think all you need is a bowl and spoon! Ingredients:
16 ounces pinto beans |
16 ounces black beans |
16 ounces black-eyed peas |
14 ounces diced tomatoes (with jalpeno's if you like some heat) |
2 (15 ounce) cans white shoepeg corn |
1 small onion (diced) |
3 celery ribs (diced) |
3/4 cup bell pepper (red and yellow,diced) |
3/4 cup canola oil |
3/4 cup cider vinegar |
3/4 cup sugar |
Directions:
1. Put pinto beans, black beans, black eyed peas, diced tomatoes, and shoe peg corn in strainer and drain off all the juices (about 1/2 hr.).
2. In a large bowl, add onion, celery,and peppers to bean mixture.
3. Combine in sauce pan dressing ingredients. Boil for 2 minutes.
4. Pour hot dressing over bean mixture.
5. Marinate overnight for more flavor.
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