Categories: Beans, May2011, Salads

Ingredients

• 15-oz. can of white corn, drained
• 15-oz. can of black beans, drained
• 15-oz. can of pinto beans, drained
• 15-oz. can of black-eyed peas, drained
• 1 jar of chopped pimentos, drained
• 1 cup celery, finely chopped
• 1 green pepper, finely chopped
• 1 red onion, finely chopped
• 1/2 tsp. pepper
• 1/2 cup olive oil
• 1 Tbsp. water
• 1 cup sugar
• 1 tsp. salt
• 1/2 cup red wine vinegar

Directions

1. Rinse and combine the corn, black beans, pinto beans, black-eyed peas, pimentos, celery, green pepper and onion. Set aside. Place the following ingredients in a saucepan, pepper, olive oil, water, sugar, salt and red wine vinegar. Bring to a boil stirring often to prevent sugar from burning. Let cool. Pour over bean and pea combination. Tastes best if left to marinate in refrigerator over night.

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