My good friend Angela made this and shared it (and the recipe) with me last year. I thought I would be polite and try it, even though I'm a pretty picky eater. Had I been at a party and saw this on the table, I more than likely would have turned my nose up to it and walked on by. But being the good friend that I am, I took one for the team and gave it a try. Wow! I couldn't stop eating it!
I've made it a few times and it's been a hit every single time. It's so pretty with all of the texture and color popping all over the place! Serve them with those little Tostido Scoops that are meant for dipping and you've got yourself a perfect combonation.
1 red pepper, diced
1 green pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
4 stalks of celery, diced
1 med. red onion, diced
I highly suggest The Pampered Chef chopper!
Drain:
1 can shoe peg corn
1 can black eyed peas
1 can pinto beans rinsed
MARINADE:
1/2 c cider vinegar
1 c canola oil
1/2 cup sugar
Boil vinegar and oil, then remove from heat. Add sugar, stir well and cool.
Pour marinade over diced vegetables. Marinate for at least 24 hours. Drain to serve, saving marinade to hold leftovers. Keeps for 2 weeks.
Serve with corn chips/Tostido's. The little scoop ones work beautifully for this!
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