1 pepper (chopped, any color…I like yellow best)
2 stalks celery (chopped)
2 small jalapenos (chopped)
1 cup red onions (chopped)
½ cup cider vinegar
½ cup sugar
1 can pinto beans
1 can garbanzo beans
1 can black beans
1 can white shoe peg corn
½ cup oil
1 tsp. salt and pepper
Pinch of parsley and garlic salt
Bring oil, vinegar, and sugar to a boil. Add salt, pepper, parsley, and garlic salt. When cooled, pour over veggie-bean mixture. Let marinate refrigerated for two hours. Serve with tortilla chips. (Tostidos scoops work the best!)
