Tuesday, January 25, 2011
1 - 14 oz. can black eyed peas, drained and rinsed
1 - 14 oz. can black beans, drained and rinsed
1 - 14 oz. can pinto beans, drained and rinsed
1 can shoepeg corn, drained
1 small jar of chopped pimento, drained
1 c. chopped celery
2 jalapenos, finely chopped
1 c. chopped green pepper
1 tsp. salt
1 Tbs. water
1/2 c. canola oil
1/2 tsp. black pepper
3/4 c. cider vinegar
1/2 c. sugar
1/8 tsp. chili powder (optional)
a couple healthy pinches cayenne pepper (optional)
1. Layer salsa ingredients in a large bowl or container.
2. Combine dressing ingredients in a saucepan, whisk to incorporate, and bring to a boil.
3. Cool for 1 minute and pour over bean mixture. Cover and refrigerate overnight. Drain liquid before serving with tortilla chips or on it's own.
Bonus! Save the your little glass pimento jars. They're a great way to pack salad dressing, nuts, granola or anything small in your lunchbox.