TEXAS CAVIAR
(Salsa)

Submitted by: Barb Zich

1 can black beans
1 can pinto beans
1 can shoepeg corn
1 small can chopped green chilies (mild or hot)
Drain and rinse all of the above. Drain well. To the above mixture add 1 cup each of
green pepper
red pepper
celery
all chopped fine.

MARINATE:
2/3 cup olive oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. pepper
Bring marinate to a boil; boil for about 1 minute. Let cool and pour over bean mixture.
Refrigerate. Make at least one day prior to serving. Enjoy!