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Ingredients: Metric Units
1 cup olive oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. crushed red pepper

1 can pinto beans
1 can black beans
1 can white shoepeg corn
1 cup red pepper, finely diced
1 cup celery, finely diced
1/2 cup onion, finely diced
1 jalapeņo pepper, minced
Our friends, John and Donna, get so many comments on this salad that they bring printouts of the recipe along whenever they take it to a picnic!

In a medium saucepan over medium heat, combine dressing ingredients: olive oil, cider vinegar, sugar, salt, pepper, and red pepper. Heat until sugar dissolves. Set aside. Cool to room temperature.

In a large (gallon size) ziplock bag, combine all ingredients. Refrigerate overnight.

Drain, place in a large bowl. Serve with Frito Scoops or the chip of your choice.
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