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Bean and Corn Salsa

1 can of each (put all into colander and rinse)
Shoe peg corn (white corn)
Pinto beans
Black beans
Black-eyed peas
1 jar roasted red peppers
Fresh Bell peppers (red, green, yellow) - chopped small
3-4 Roma tomatoes - diced small
Onion - chopped small – I don’t do onions
Add above ingredients to a LARGE bowl.

Dressing for Beans

1/2 cup vinegar
1/2 cup sugar
1/3 cup vegetable oil

Bring vinegar and sugar to a boil. Remove from heat and add oil. Cool mixture and add to other ingredients.

Marinate for 4-5 hours or overnight in covered bowl in refrigerator. Serve with Tortilla chips
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