Directions:
- Drain and rinse the beans and peas.
- Chop the pimentos.
- Chop the celery.
- Chop the onion.
- Chop the jalapeños.
- Add the corn.
- Mix together the above solids:.
- Then in a saucepan mix:
- Olive oil.
- Cider vinegar.
- Sugar.
- Cook liquids until the sugar dissolves.
- Pour liquid over the solids – cover and put in refrigerator for at least one hour.
- Drain liquid and serve. Fritos scoops work great with the dip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.46 Kcal (848 kJ) | ||
| Calories from fat | 171.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.07g | 29% | |
|---|---|---|---|
| Cholesterol | 1.37mg | 0% | |
| Sodium | 36.51mg | 2% | |
| Potassium | 105.05mg | 2% | |
| Total Carbs | 6.67g | 2% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 305.73 Kcal (1280 kJ) | ||
| Calories from fat | 259.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.79g | 29% | |
|---|---|---|---|
| Cholesterol | 2.07mg | 0% | |
| Sodium | 55.13mg | 2% | |
| Potassium | 158.63mg | 2% | |
| Total Carbs | 10.07g | 2% | |
| Sugars | 6.43g | 17% | |
| Dietary Fiber | 1.47g | 4% | |
| Protein | 1.62g | 2% | |
| Vitamin C | 6.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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