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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Had this at a potluck picnic and it was wonderful. I sought out the woman who made it and got the recipe. The secret is to drain it before serving so it isn't swimming in dressing. Serve with tortilla chips. I use cider vinegar but feel free to use white, red, raspberry or any other flavor of your choice. Can sizes are given for the current commonly available sizes in the US. Adjust ingredients for your taste. Times do not include marinate or draining time. Ingredients:
1/2 cup oil |
1/2 cup sugar |
1/2 cup vinegar (flavor of your choice) |
1 (16 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (7 ounce) can white shoepeg corn, rinsed and drained |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 orange bell pepper, diced |
1 onion, diced |
Directions:
1. In small saucepan, combine oil, sugar and vinegar.
2. Heat and boil 1 minute and then cool completely.
3. In large bowl, combine beans, peas, corn, peppers and onions.
4. Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
5. Cover and marinate overnight.
6. Drain for 2-3 hours before serving.
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