A little late, but as promised! This recipe is courtesy of my friend Marisa. Once I'd tried it, I had to have it, and have made it for several lunches and parties since.
Try this recipe at your next get together, and you are sure to get rave reviews!
Sweet and Sour Fiesta Salsa
1 can shoepeg corn
1 can Black Eyed Peas
1 can Pinto Beans
1 cup green pepper, chopped fine
1 cup celery, chopped fine
1 small onion, chopped fine
1/4 cup chopped red pepper
1 4oz can chopped jalapeno ( or one fresh jalapeno chopped, seeds removed)
1 cup sugar
3/4 cup apple cider vinegar
1/2 cup oil (I used vegetable)
1/2 tsp salt
1/2 tsp pepper
Combine beans, corn, peas and chopped begetables in a large bowl, set aside.
Bring sugar, vinegar, oil, salt and pepper to a boil in a medium saucepan. Pour over beans and vegetables. Refrigerate 1 hour or overnight.
Drain marinade before serving.
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