Veggie Salsa
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  1. 1 can white Shoepeg Corn
  2. 1 can Pinto Beans drained
  3. 1 can Black Eyed Peas drained
  4. 1 4oz jar of chopped Pimentos drained
  5. 1 small onion chopped
  6. 1 C Green Pepper chopped
  7. 1 C Celery chopped
Dressing Ingredients
  1. ½ C Olive Oil
  2. 1 C Balsamic vinegar
  3. 1 C Coconut Sugar
  1. In a bowl mix together corn, all the beans, and veggies.
  2. Set aside.
  3. For the dressing mix all the ingredients together in a medium size sauce pan and heat on medium-high heat until it boils.
  4. Stir Constantly.
  5. Let liquid cool until it reaches room temperature.
  6. Pour dressing over veggies and refrigerate overnight.
  7. Drain before serving. This can be made up a day or two before you want to serve. It keeps fresh for 1 week.