This is a print preview of "Black Bean Dip/Salsa" recipe.

Black Bean Dip/Salsa Recipe
by sally

Black Bean Dip/Salsa
Rating: 5/5
Avg. 5/5 1 vote
Prep time: Mexico Mexican
  Servings: 1

Ingredients

  • 1 cup sugar
  • 3/4 cup cider vinegar
  • 1 Tablespoon water
  • 1/2 cup oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic salt
  • 1 can black beans (rinsed and drained)
  • 1 can pinto beans (rinsed and drained)
  • 1 can black-eyed peas (rinsed and drained)
  • 1 can white shoepeg corn
  • 1 cup onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup green pepper, finely chopped
  • 1 cup red bell pepper, finely chopped
  • 4-5 jalapeños, seeded & diced

Directions

  1. Boil sugar and cider vinegar together and let cool. When cool, add the remaining ingredients and chill for at least 2 hours.
  2. Store in sealed container.