This contest-winning recipe is sure to spice up any dish. Try it as a topper for your grilled burger or favorite Mexican fare.
1 cup sugar
3/4 cup cider vinegar
1 tablespoon water
1/2 tablespoon canola oil
1/2 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) black eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (7 ounces) white shoepeg corn (White or yellow corn can also be used.*), rinsed and drained
1 cup onion, diced
1 cup celery, diced
1 medium green pepper, diced
1 medium red pepper, diced
1 large yellow pepper, diced
In a small saucepan, bring sugar and cider vinegar to a boil. Take off heat and let cool.
Mix water, canola oil, black pepper, salt, Cajun seasoning and garlic salt in a large bowl. Add in the cooled sugar and vinegar mixture.
Add black beans, black eyed peas, pinto beans, corn, onion, celery and peppers to the mixture. Stir together.