3/4 c. cider vinegar
1/2 c. sugar
1/2 c. vegetable oil
1 T. water
1 tsp. salt
1/4 tsp. pepper
1 (15-oz.) can black beans, drained
1 (15-oz.) can pinto beans, drained
1 (15-oz.) can black-eyed peas, drained
1 (15-oz.) can garbanzo beans, drained
2 (11-oz.) cans corn, drained
1 small can mild green chilies, drained, chopped
1 (2 or 4 oz.) jar chopped pimento, drained
1 lg. or 2 sm. green peppers, chopped fairly fine
1 c. celery, chopped fairly fine
1/4-1/2 c. cilantro, chopped (more or less, to your taste)
Mix the vinegar, sugar, vegetable oil, water, salt, and pepper together in a saucepan and bring to a boil. Set aside to cool. Meanwhile mix together all remaining ingredients. Blend with boiled mixture, and marinate in a covered container in refrigerator for 4 to 12 hours before serving.
Serves a crowd! Keeps well in covered container in refrigerator up to a week.
ORIGIN: This was served at a Fairfield County Herb Society festival, and I loved it so much that they gave me the recipe. It is versatile, and can be served as a salad, side dish, relish, salsa, or dip. So good!