Bean Dip / Salsa
irishlad @cook_3387356
Cooking Instructions
- 1
Drain and rinse both black-eyed peas and pinto beans separately in a colander and put into a large mixing bowl.
- 2
Next, drain pimentos and corn (no need to rinse). Add to mixing bowl.
- 3
Now, drain Jalepeño peppers and dice into pieces. Add to mixture.
- 4
Add celery, green peppers and red onion to mixture. Stir until well mixed.
- 5
Transfer mixture to large plastic container with a lid.
- 6
In a sauce pan, heat vegetable oil, sugar, vinegar, salt, pepper & water, until sugar is completely dissolved.
- 7
Pour juice mixture over bean salsa, cover and refrigerate overnite.
- 8
Serve with nacho chips or crackers of your choice.
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