Hearty Bean Salad Tuesday, January 7, 2014
1 can black beans, drained
1 can pinto beans, drained
1 can light kidney beans, drained
1 can black-eyed peas, drained
1 can corn, drained
1 cup celery, chopped
1 cup onion, chopped
1 cup peppers, sweet-colored, chopped
1/2 cup apple cider vinegar
2 TBSP cooking oil
1/2 cup sugar (or Splenda)
Mix beans and vegetables in large container with cover. Bring oil, sugar and vinegar to a boil and simmer for 2 minutes. Pour mixture over beans and vegetables. Toss to coat. Refrigerate for at least 3 hours, stirring occasionally.
Serve either as a bean salad, or as an appetizer with baked tortilla chips.