12/01/2014 Rausch’s Bean Salsa

Rausch’s Bean Salsa

Recipe Courtesy of Sheila Thorstenson

Rinse and drain 1 can of each:

Pinto Beans
Shoe Peg Corn
Black eyed Peas
Black Beans

 

Add 1 cup each of chopped:

Red onion
Red pepper
Green pepper
Yellow pepper
Orange pepper
Celery

 

Dressing:

1 cup oil
1/2 cup sugar
½ cup vinegar
½ tsp salt
¼ tsp pepper
1 Tbsp. Tobasco
1 tsp. cumin

 
Boil dressing ingredients until sugar dissolves and add to beans and veggies.

Refrigerate overnight and drain juice off before serving.

Enjoy with tortilla chips and crackers.