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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 40 |
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This is not the same as some of the other recipes for the same name. My family was reluctant to try this but loved it! Don't be intimidated by the laundry list of ingredients...they are mostly cans! Cooking time is refrigeration time. The recipe comes from a friend of the family. It needs 24 hours to marinate. Ingredients:
3/4 cup cider vinegar |
1 tablespoon water |
1/2 cup vegetable oil |
1 cup splenda sugar substitute |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 (15 ounce) can pinto beans |
1 (15 ounce) can black beans |
1 (15 ounce) can garbanzo beans |
1 (15 ounce) can black-eyed peas |
2 (11 ounce) cans white shoepeg corn |
2 (4 ounce) cans diced green chilies |
2 ounces finely chopped pimentos |
1 cup finely chopped green bell pepper |
1 cup finely chopped celery |
1 small onion, finely chopped |
Directions:
1. Combine vinegar, water, oil, sugar, salt and pepper in saucepan. Bring to a boil, stirring occasionally. Cool to room temperature.
2. Drain beans, corn, peas, green chilies, and pimento. Combine with green peppers, celery, and onion in a bowl. Add marinade and mix well.
3. Chill covered for 24 hours.
4. Serve with tortilla chips.
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