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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 42 |
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Appitezer Ingredients:
1/4 cup cider vinegar |
1 tablespoon water |
1/2 cup oil |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon black pepper |
15 ounces pinto beans, drained |
15 ounces garbanzo beans, drained |
2 (11 ounce) cans white shoepeg corn, drained |
2 (4 ounce) cans chopped green chilies, drained |
2 ounces finely chopped pimiento, drained |
1 cup finely chopped green bell pepper |
1 cup finely chopped celery |
1 small onion, finely chopped |
Directions:
1. Combine the vinegar, water, oil, sugar, salt and pepper in a saucepan. Bring to a boil, stirring occasionally. Cool the marinade to room temperature. Combine the beans, peas, corn, green chilies and pimiento in a large bowl. Add the green pepper, celery and onion. Add the marinade; mix well. Chill, covered, for 24 hours. Serve with tortilla chips.
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