Ingredients

The following ingredients have 4 Servings
  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar (can substitute Splenda)
  • 1 red pepper (diced)
  • 1 orange pepper (diced)
  • 1 yellow pepper (diced)
  • 1 green pepper (diced)
  • 1 cup diced red onion
  • 2 stalks celery (diced)
  • 11 ounces shoe peg corn (drained, *see note)
  • 15 ounces red beans (drained)
  • 15 ounces black beans
  • 1/3 cup chopped fresh cilantro (Can substitute flat leaf parsley, if preferred.)
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • ¾ teaspoon kosher salt
  • 1-2 jalapeño(s) (optional)
  • 1 avocado (optional)

Instruction

  • In a small saucepan over medium heat, cook the vegetable oil, apple cider vinegar, and sugar, stirring often, until the sugar dissolves - about 5 minutes or so. Remove from heat and allow to cool slightly.
  • Combine the remaining ingredients in a large bowl and toss gently until well mixed.
  • Pour in the oil mixture and mix well.
  • Cover the bowl with tin foil and refrigerate at least 24 hours before serving. Best served with tortilla scoops as chips may easily break.