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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
Tortilla chips

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!

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Accuracy is believed to be good, but is not guaranteed.
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