1 cup apple cider vinegar
1 can black beans (drain & rinse)
1 can black-eyed peas (drain & rinse)
1 can pinto beans (drain & rinse)
2 cans white shoepeg corn (drain & rinse) or 2 cups frozen shoepeg corn
1 small jar of pimentos (drain &rinse)
1 cup minced onion
1 cup finely chopped bell pepper
1 cup finely chopped celery
1 jalapeno, finely chopped
¼ cup vegetable oil
1 teaspoon cayenne pepper
½ teaspoon garlic powder
Salt and pepper to taste
Directions: Combine vinegar and sugar in a microwave safe bowl. Microwave about a minute, stirring afterward to dissolve all the sugar.
In a large bowl, combine all other ingredients. Pour vinegar over salsa and stir to combine.
Refrigerate at least 2 hours to let flavors combine. I like to make this a day ahead and refrigerate overnight.
Serve with tortilla chips.
~Naomi
It is also very good to add cilantro and lime juice to. Not necessary, but nice if you have them.
ReplyDeleteYou may want to start with 1/4 to 1/2 tsp of cayenne pepper and add more to taste. I found this version a little hotter than when i'd made it previously. It sort of depends on how hot the jalepenos are if you will need more or less cayenne, so probably better to add more cayenne if after sitting for 2 hours, it doesn't seem quite spicy enough to you.
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