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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A compilation of a couple of recipes and a twist of my own. Very simple and oh, so good. Minimal chopping. Hope you like it as much as we do. Ingredients:
3/4 cup cider vinegar |
1/2 cup vegetable oil |
1 tablespoon water |
1 cup sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon ground cumin |
1/4-1/2 teaspoon crushed red pepper flakes |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1 (11 ounce) can corn, drained |
1 (11 ounce) can rotel tomatoes, drained |
1 (4 ounce) can canned diced green chiles |
1 small onion, chopped |
Directions:
1. In saucepan, combine vinegar, oil, water, sugar, salt and pepper. Bring to a boil to dissolve sugar. Cool to room temperature Stir in cumin and red pepper flakes. Combine remaining ingredients in a bowl, pour dressing over and mix well. Cover and referigerate overnight. Serve with tortilla chips.
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