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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, chopped | Peppers, sweet, red, raw, chopped | 1 | cup, chopped | green pepper, finely chopped | 1 | cup, chopped | green onions | 1 | cup, diced | celery | 1 | can, 15 oz (303 x 406) | corn, canned | 1 | can (15 oz) | black beans, canned, Bush''s | 1 | cup | Beans, pinto, canned | 1/2 | cup | sugar | 1/2 | cup | cider vinegar | 3/4 | cup | Oil, olive, salad or cooking |
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Steps
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Sequence
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Step
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| | 1 | Mix together red pepper, green pepper, 1 small jar chopped pimentos, small jar jalepeno peppers, green onion & celery. | | 1 | Mix together red pepper, green pepper, small jar chopped pimentos, small jar jalepeno peppers, green onion & celery. | | 2 | Rinse & drain shoepeg corn, black beans & pinto beans. Add to pepper & onion mixture. | | 2 | Rinse and drain shoepeg corn, black beans & pinto beans. Add to pepper mixture. | | 3 | Mix sugar, vinegar, oil & salt and pepper. Bring to boil. Let cool. | | 3 | Mix sugar, vinegar, oil, salt & pepper. Bring to boil. Let cool. Pour over mixture & refrigerate overnight. Drain before serving. | | 4 | Pour cooled vinegar mixture over other ingredients and refrigerate over night. Drain before serving. |
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