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Bean Salad with Red Wine Vinegar

Kraft Memeber Recipe
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Makes: 10+ servings Total Time: 3 hr
Category: Side Dishes Sub Category: Other

what you need
  • 1 can each: pinto beans, kidney beans, black beans, black eyed peas, shoe peg corn and pimentos
  • 1 each: red onion, red pepper and green pepper
  • 2 jalapeno peppers
  • 1 cup sugar
  • 3/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
make it
Rinse and drain all canned items, place in a large bowl.

Finely chop both peppers, onion and jalapeno and mix with bean mixture. Add remaining ingredients and mix well.

Refrigerate for approx. 2-3 hours so sugar dissolves and flavors meld.
Notes
I received this recipe from my long time friend and I just can get enough of it.

I enjoy eating it alone, with chips or even over a delicious green salad with balsamic vinaigrette and a few croutons.
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