Recipe Name Corn and Bean Salas Submitted by K.C. Bree Recipe Description This is a GREAT, light and different salsa. Tastes great with baked tortilla chips Quantity 0 Quantity Unit Prep Time (minutes) 5 Cook Time (minutes) 0 Ready In (minutes) 5

Ingredients Amount Measure Ingredient 2 cups Black Eyed Peas, drained and rinsed beans 2 cups Beans, pinto, canned (15 oz Cans)(drained) 1 1/2 cups Shoepeg corn, drained--11 oz. cans 1/3 cup Pimento Diced 1/2 cup, chopped green pepper 1 cup, chopped Onion, chopped 1/2 cup apple cider vinegar 1/4 cup canola oil 1/2 cup splenda no-calorie sweetener Steps Sequence Step 1 Combine black eyed peas, pinto beans, corn, pimentos, green pepper, and onion in large mixing bowl. 2 Heat marinade in separate bowl. This consists of apple vinegar, oil and Splenda until Splenda is dissolved. 3 Pour marinade over salsa. Marinate for at least 4 hours in refrigerator to meld flavors.