Friday, September 19, 2008
One 16 oz. can each
pinto beans (or black eye peas)
garbanzo beans (chick peas)
petite diced tomatoes (I like 2 cans)
chopped green chiles (5 oz can)
One cup each (chopped):
Onion, green pepper, celery, cucumber, cilantro
1 c cider vinegar
1/3 c oil
2/3 c sugar
1 TBSP fresh garlic
2 tsp Tabasco
¼ C Worcestershire sauce
1. Bring dressing to a boil.
2. Pour over canned/chopped ingredients.
3. Refrigerate overnight, stirring occasionally.
*Note: This will seem very soupy! You may choose to drain it before serving or dish out what you need with a slotted spoon. I like to keep it marinading until the very end!