Ingredients
1/2 cup white vinegar
1/2 cup sugar
1 cup oil
2 Tbsp balsamic vinegar
2 small cans white shoepeg corn
1 can pinto beans
1 can Great Northern beans
1 can black beans
1 each green, red, yellow pepper, chopped
1 jalopeno pepper, seeded, chopped
1/2 medium red onion
1/2 bunch cilantro, chopped
Preparation
Bring 1st four ingredients to a boil and then let cool. This will be your dressing. Drain and rinse all canned vegetables and put in a large bowl. Add peppers, onion and cilantro. Poor cooled dressing over vegetables and stir. You may not need all the dressing. Refrigerate overnight or at least a few hours to allow flavors to combine.
