My mom passed this recipe on to me. I’ve made it dozens of times, and it always gets chowed down. I love salsa of any variation, but this is by far my favorite. Half the time I bypass the chips and just dig in with a spoon. It makes for a great vamped up party salsa. As Emily put it, “It’s sweet, a little spicy, and crisply fresh.”
- 1 can black beans
- 1 can black-eyed peas
- 1 can pinto beans
- 1 can garbanzo beans
- 2 cans white shoepeg corn
- 1 cup each, chopped red, yellow, and green peppers
- 1 cup chopped celery
- 2 bunches chopped green onions
- 1 cup canola oil
- 1 cup cider vinegar
- 1/2 cup sugar (or splenda)
- 1/2 tsp salt and pepper
Rinse and drain all canned items. Combine in a large bowl with the chopped vegetables.
In a small saucepan, combine canola oil, cider vinegar, sugar, salt, and pepper. Bring to a boil. Cool before pouring over beans and veggies.
Allow to marinate (covered and refrigerated) for at least 4 hours before serving. I’ve found that around 12 hours, or overnight, turns out the best. I would recommend mixing the dip periodically as it marinates. Also, a slotted spoon is best to scoop the mixture into your serving dish, as it leaves the extra liquid behind.
Serve with chips (Tostitos Scoops with a Hint of Jalapeno are divine) or add it to tacos, pitas, wraps, salads, and anything else that strikes your fancy.