Categories: Dip
Ingredients
- 1/2 C. Sugar
- 1 C. Vegetable oil
- 1/2 C. Cider vinegar
- 1 C. Green peppers, chopped
- 1 C. Red peppers, chopped
- 1 C. Yellow peppers, chopped
- 1 C. Green onions, chopped
- 3 tsp. Diced jalapeno peppers
- 1 Small jar pimentos
- 1 Can pinto beans, drained and rinsed
- 1 Can white shoe peg corn drained and rinsed
- 1 Can black beans, drained and rinsed
- 1 Can red beans, drained and rinsed
Directions
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Mix the sugar, vegetable oil and cider vinegar and bring to a boil and then let cool.
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Recommended to do this first and let cool while preparing remainder of the ingredients.
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Pour cooled sauce over remainder ingredients and refrigerate overnight. Drain before serving and serve with chips/scoops.
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Notes: Keeps well due to vinegar but do not store in a metal container due to the vinegar.