Miriam’s Bean and Corn Salsa

This is best made the evening before it is needed.
To make dressing combine the following:
1/3 cup apple cider vinegar
½ cup canola oil
1 cup sugar
1 Tbsp water
1 Tsp Salt
½ Tsp pepper
Bring all to a boil, then cool to room temperature.
Drain, rinse, and combine:
2 11 oz. cans shoepeg corn
1 15 oz. can each: garbanzo beans, black beans, pinto beans, black eyed peas
Add to corn and beans and mix well:
1 small can chopped green chilis
1 2 oz. jar chopped pimentos
1 medium red pepper, chopped
1 small onion, chopped
Pour cooled dressing over all and toss gently. Refrigerate at least 6 hours. Serve with ‘Scoops’

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