2 cans black beans, washed and drained
1 can Mexicorn, drained
2 cans Shoepeg corn, drained
2 (14-ounce) cans diced, chopped tomatoes
1 (4-ounce) can chopped chile peppers
1/2 cup balsamic vinegar
1 medium onion, chopped
Salt and pepper, to taste
1 teaspoon sugar
Mix all ingredients. Store in airtight container. Refrigerate
overnight. Serve with tortilla chips.
Yield: 6-8 cups.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.