Project Description

Makes 10 servings

Recipe Ingredients:

  • 4 cups black beans cooked and drained

  • 4 cups blackeye beans cooked and drained

  • 2 (15 oz.) cans white corn, rinsed and drained

  • 1 (4oz) can chopped green chilies, undrained

  • 1 red bell pepper, cored, seeded and finely chopped

  • 1 jalapeño chile pepper, seeded and finely chopped

  • 1 green bell pepper, cored, seeded and finely chopped

  • 1 small red onion, finely chopped

  • 1 bunch cilantro leaves, finely chopped

  • 1/2-cup rice vinegar

  • 1/2-cup olive oil

  • 1/3 cup granulated sugar

  • 1/2-teaspoon garlic powder

Instructions

Mix the black beans, blackeyes, white corn, green chilies, jalapeño pepper, red and green bell peppers, red onion and cilantro together in a large bowl.

In a small saucepan mix the vinegar, olive oil, sugar and garlic powder. Bring to a boil, remove from heat and cool. Pour over the bean mixture and toss to coat evenly. Refrigerate for several hours or overnight. This can be made a day ahead. Serve with Tostito Scoops. These are the best for holding the mixture.