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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! 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. |