Prep 20 mins
Cook 24 hrs
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.
- 177.44 ml cider vinegar
- 14.79 ml water
- 118.29 ml vegetable oil
- 236.59 ml Splenda sugar substitute
- 4.92 ml salt
- 2.46 ml black pepper
- 425.24 g can pinto beans
- 425.24 g can black beans
- 425.24 g can garbanzo beans
- 425.24 g can black-eyed peas
- 2 (623.68 g) can white shoepeg corn
- 2 (226.79 g) can diced green chilies
- 56.69 g finely chopped pimentos
- 236.59 ml finely chopped green bell pepper
- 236.59 ml finely chopped celery
- 1 small onion, finely chopped
- Combine vinegar, water, oil, sugar, salt and pepper in saucepan. Bring to a boil, stirring occasionally. Cool to room temperature.
- Drain beans, corn, peas, green chilies, and pimento. Combine with green peppers, celery, and onion in a bowl. Add marinade and mix well.
- Chill covered for 24 hours.
- Serve with tortilla chips.
I made the marinade and then used it over 1 can each of yellow corn, black eyed peas, black beans, pinto beans, rotel tomatoes, green chiles. Drain everything but the green chiles. I added some crushed red peppers to the dressing. WONDERFUL!!!
This version of the popular recipe is the BEST! I subbed fresh jalapeno for the canned green chilies, added a handful of chopped cilantro. So good!
This recipe was very good. Took it to a family gathering, they all loved it. It is a good balance of sweet and sour. I did use sugar instead of splenda