Corn Salsa
- 1 can Black Beans (rinsed and drained)
- 1 can Pinto Beans (rinsed and drained)
- 2 cans gold and white corn (drained)
- 1 four ounce jar pimentos (chopped, diced and drained)
- 1 small green pepper (diced)
- 2 stalks celery (diced)
- 1 medium red onion (diced)
- Dressing:
- 1/2 cup salad oil (vegetable oil)
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder (less or more for taste)
- 1 cup shredded sharp cheddar cheese
Mix the first seven ingredients together in a large mixing bowl.
Boil the vegetable oil, vinegar, sugar, salt, pepper and garlic until sugar is dissolved.
Cool and then pour over the beans and vegetables.
Cover and let sit for 12 hours before serving.
Stir in cheese right before serving and then serve with chips (Scoops are best).
Serves 12 to 15 people.