Cilantro and Bean Salsa

Name: Cilantro and Bean Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 25 serving(s)
Ingredients: 297.66 g can pinto beans; 297.66 g can garbanzo beans; 297.66 g can black beans; 297.66 g can black-eyed peas; 297.66 g can shoe peg corn; 236.59 ml chopped celery; 118.29 ml green pepper; 1 small onion (chopped); 14.79 ml pepper; 709.77 ml chopped cilantro (fresh makes it taste better); 118.29 ml red pepper (optional); 236.59 ml sugar (diabetics and carb counters can use a substitute such as splenda); 118.29 ml cider vinegar; 118.29 ml canola oil; 14.79 ml water

Submitted by Wordartist

"This has been passed all around at my place of work and it is delicious!"

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Ready In:: 20mins
Ingredients:: 15
Serves:: 25

ingredients

297.66 g can pinto beans
297.66 g can garbanzo beans
297.66 g can black beans
297.66 g can black-eyed peas
297.66 g can shoe peg corn
236.59 ml chopped celery
118.29 ml green pepper
1 small onion (chopped)
14.79 ml pepper
709.77 ml chopped cilantro (fresh makes it taste better)
118.29 ml red pepper (optional)
Sauce
236.59 ml sugar (diabetics and carb counters can use a substitute such as splenda)
118.29 ml cider vinegar
118.29 ml canola oil
14.79 ml water

directions

Drain the liquid off of the beans and rinse with water in a strainer. And place in a larger bowl. All all other ingredients except for sauce ingredients.
Mix the sauce ingredients in a small cause pan and cook on low until the sugar melts, then pour over the bean mixture. Mix throughly. Let marinate over night before serving and stir occasionally.